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Member recipe

Mari's chiffon cake

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Servings

Serves 10

A light, never-fail sponge

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Ingredients

  • 2 American cups flour
  • 1 American cup sugar
  • 3 tsp. baking powder
  • 1/2 cup salad oil
  • 8 or 9 egg yolks
  • 3/4 cup cold water
  • 2 Tbs. grated orange or lemon peel, optional
  • 8 or 9 egg whites
  • 1/2 tsp. cream of tartar

Method

    1. Sift dry ingredients into a large bowl and make a well in the centre
    2. Add the next 4 ingredients in order given and stir till smooth
    3. Beat egg whites and cream of tartar till stiff peak stage
    4. Gradually pour yolk mixture over, gently folding till just blended
    5. Fill ungreased large ring mold 1/2 to 3/4 full
    6. Bake 180 degrees C 1 - 1 1/2 hours
    7. Remove from oven and turn upside down while still in pan, allowing cake to drop out (or remove it yourself carefully) when cool.
    8. Serve with fruit and or cream, or drizzle with lemon icing

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Comments (4)

hamstergbert's picture

Add new method line 3.a. - stir a couple of tablespoons of the beaten egg whites into the 'other stuff' batter to loosen the mixture. This will help to fold the two gunges together in step 4.

Rather than a ring mould, it works in a 23cm springform suitably gresed/lined.

and while I'm on - the flour is plain flour (300gms), the sugar is caster sugar c220gm (golden caster is good), and the oil is about 120ml of sunflower oil. The water is 180 ml.

It does work, modified as above, although I wasn't terribly impressed and can think of better things to do with that many eggs! (Santiago cake for one!)

downswoman's picture

This recipe instruction does not make sense. I WOULD NOT EVEN TRY IT

downswoman's picture

This recipe instruction does not make sense. I WOULD NOT EVEN TRY IT

usha1202's picture

This was the worst cake ever! The mixed batter that is to be folded in to the egg whites was thick like a dough and did not fold in at all. There was no sweet at all. I'll never bake this again.

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