VANILLA CHIFFON CAKE

VANILLA CHIFFON CAKE
source from :   MintysKitchen.blogspot.com...



Ingredients A :

  5  egg  yolks grade A/B  (I use grade B)
20  gm  caster sugar
60  gm  oil
70  gm  soy milk (I use UHT milk)
70  gm  cake flour  (I use plain flour)
  1  vanilla pod   (scrape the vanilla bean out)  -  I use 1/2 tsp vanilla extract
Pink colour gel


Ingredients B :

   5  egg  whites
 85  gm  caster sugar
1/2  tsp  cream of tartar


Method :

1.  Preheat oven to 160'C.

2.  Beat egg yolks and sugar until thick and pale.  Gradually add in oil, milk and vanilla bean.  Beat until well combined.

3.  Sift flour into a mixing bowl.  Gradually whisk in the egg yolk mixture in a slow and steady stream and mix until well combined.

4.  In another clean bowl, beat egg whites until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat until stiff peaks form.

5.  Gently fold the beaten egg whites into the flour/egg yolk mixture in 3 batches until well combined with a spatula.

6.  Divide the batter into two portions and add in colour (pink gel)  into one portion, mix well while the other portion plain.

7.  Pour batter into an ungreased 8-inch/20cm tube pan alternating between the plain and pink batter until done.

8.  Bake for about 45 minutes or until cook.  Remove cake from oven and immediately invert the pan to cool completely before unmoulding the cake. (otherwise the cake will shrink if you skip this method)..