6 Inch Vanilla Chiffon Cake
Ingredients
- Yolk Batter
- 3 egg yolks
- 30g caster sugar
- 40ml vegetable oil
- 60ml milk
- 1 tsp vanilla extract
- 90g cake flour
- ¼ tsp salt
- Meringue
- 3 egg whites
- 60g caster sugar
- ¼ tsp cream of tartar
Method
- Mix yolks, sugar, oil, milk, and vanilla. Sift in flour and salt; whisk smooth.
- Beat egg whites + cream of tartar until foamy. Add sugar gradually and beat to stiff peaks.
- Fold meringue into batter gently.
- Pour into an ungreased 6-inch chiffon pan.
- Bake at 160°C for 40–45 mins.
- Invert immediately and cool completely before removing.
- Soft, light, and perfect with cream or fresh fruits
