Chiffon Cake - SK Khazana

Ingredients list for Chiffon Cake - SK Khazana

• 6 Eggs
• 1/2 cup + teaspoons Castor sugar
• 1/3 cup Vegetable oil
• 1/2 cup Milk
• 1 cup Cake flour
• 1 teaspoon Baking powder
• 1 teaspoon Vanilla essence
• for dusting Icing usgar

Method

1. Preheat the oven to 180˚C.
2. Break 5 eggs, separate the yolks and whites and put them in separate bowls. Break the remaining egg, separate the yolk and white and put the white in the bowl with the other whites. Use the yolk in some other dish.
3. Transfer the yolks into a planetary mixer bowl and add ¼ cup castor sugar and process till the sugar dissolves completely and the colour lightens. Add oil and process till well combined. Add milk and process till well combined.
4. Sieve cake flour and baking powder into the mixer bowl. Add vanilla essence and process all the ingredients combine well. Make sure not to over mix. Transfer into a large bowl.
5. To make meringue, put the egg whites into a clean planetary mixer bowl, add ¼ cup castor sugar, little by little and process till soft peaks are formed.
6. Gently fold in the egg white mixture into the egg yolk-flour mixture, a little at a time, till well combined.
7. Pour the prepared batter into a silicon Bundt mould and tap to remove any air bubbles. Keep the mould in the preheated oven and bake for 25-30 minutes. Take it out of the oven and set aside to cool completely.
8. Remove the cake from the mould and place on a serving plate. Dust with icing sugar, slice and serve.