CHIFFON CAKE AGAIN!!!!

VANILLA CHIFFON CAKE
adapted from :    Minty's Kitchen...





Ingredients A : 

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


Ingredients B :

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


Method :

1.  Preheat oven to 170'C.

2.  Beat egg yolks and sugar (20 gm) until thick and pale.  Gradually add in oil, soy milk/fresh milk and vanilla bean/vanilla extract.  Beat until well combined.

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

4.  In another clean bowl, beat egg whites until foamy, then add in cream of tartar and beat until soft peaks form.  Gradually add in sugar (85 gm) and beat until stiff peaks form.

5.  Gently fold the egg whites into the egg yolk mixture in 3 batches.  Divide the batter into 2 portions and add in colour into 1 portion while the other 1 portion remain plain.

6.  Pour batter into 20 cm ungreased tube pan alternating between the 2 batter (plain & coloured batter).

7.  Bake for about 40 minutes or until cook.  Remove cake from the oven and invert the pan to cool.  Unmould the cake when it is completely cool.  Slice and serve...