CARROT CHIFFON CAKE

CARROT CHIFFON CAKE
source  :   Happy Home Baking; thanks...
C&P    :   Syapex Kitchen; thanks..




Ingredients :

  4  egg  yolks  (use large eggs), I use grade B
20  gm  caster sugar
50  gm  vegetable oil
30  ml   freshly squeezed orange juice or Sunquick juice (I use Sunquick juice)
  1  tsp  vanilla essence
80  gm  cake flour/superfine flour
50  gm  carrot  -  grated

  4  egg  whites  (use large eggs)
45  gm  caster sugar


Method :

1.  Place egg yolks in a mixing bowl.  With a balloon hand whisk, whisk the egg yolks a little.  Add in sugar and whisk to combine.  Add in vegetable oil, gradually whisk to combine.  Add the orange juice and vanilla essence, whisk to combine.  Add in grated carrot, mix to combine.  Sieve over the flour and whisk until fully incorporated.  Do not over mix.  Set aside.

2.  Place egg whites in a clean and dry bowl.  Beat egg whites until frothy and foamy.  Add half of the sugar and turn to high speed and beat the mixture.  Continue adding in the remaining sugar and beat until soft peak stage (smooth and glossy).

3.  Add beaten egg whites into the egg yolk batter in 3 additions folding gently with a spatula until just blended.

4.  Pour batter into ungreased 17cm/18cm tube pan.  Tap the pan lightly on table top to get rid of any trapped air bubbles in the batter.

5.  Bake in the preheated oven at 180'C for about 30 minutes or until toothpick inserted comes out clean.  Invert the pan immediately once out of the oven and let cool completely before unmould...