SOFT AND FLUFFY CHIFFON CAKE

4 egg yolks

1/4 cup sugar (50g)

1/4 cup oil (60 ml)

1/4 cup milk

1 tsp vanilla (5ml)

1 cup cake flour (120g) or all purpose flour

1 tsp baking powder (4g)

1/2 tsp salt (2g)

4 egg whites

1/2 tsp white vinegar (2ml)

1/2 cup sugar (100g)

1. In a mixing bowl, mix together yolks, sugar and oil. Then add milk and vanilla. Mix well.

2. Sift together cake flour, baking powder and salt. Mix until smooth.

3. In another bowl, combine egg whites, vinegar and sugar.

4. Place bowl in a stand mixer and set at medium high, whip until stiff peaks.

5. Add 2 dollops of beaten egg whites to base mixture. Mix until homogenous. Then add the rest. Gently fold this time.

6. Place batter in an 8×3 chiffon pan or 8×3 round pan or 8×8 square pan.

7. Bake in a preheated oven at 160C or 320F for convection oven, 170C or 340F for conventional oven for 35-40 minutes.

8. Let it cool upside down.

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