Basic Chiffon for Beginners

 

Ingredients

For Meringue

Egg whites                2pcs

Cream of  Tartar     1/2tsp

White Sugar            60g

For Egg yolk Mixture

Egg yolk                2pcs

Vegetable Oil        30g

Milk                      40g

Sugar                    50g

Cake Flour            80g

Baking Powder      1/2 tsp

Salt                        1/2tsp

Procedure

1. Combine egg yolk, oil, milk, sugar. Mix well

2. Add cake flour, baking powder, salt using sifter to prevent lumps and make sponge more light and fluffy.

3. Mix until all ingredients are well incorporated. Set aside.

4.(for meringue) In a separate bowl. Combine egg white and cream of tartar. Mix using hand mixer gradually add white sugar. Mix continuously until stiff peak.

5. Mix a small amount of meringue into egg yolk mixture using whisk. then gradually add the remaining meringue part by part into egg yolk mixture using cut and fold technique to prevent the mixing process by creating air.

6. Transfer into greased pan. then tap to release bubbles. 

7. Bake in pre heated 160c f0r 30- 40 minutes.

8. To check if its is done use toothpick and should come out clean or gently press and it should bounce back.

9. After baking immediately remove it from the pan to avoid deflating.