Cream Chiffon Cake

Name: Cream Chiffon Cake
Yield: 8
Ingredients: 6 eggs, (separated and at room temperature); ¼ teaspoon cream of tartar; ¼ cup oil; ½ cup milk, room temperature; ½ cup all purpose flour; ½ cup sugar; 3 cups heavy cream; 1 cup icing sugar; 2 teaspoons vanilla extract; fruit of decoration

Recipe by Will Zhao from tasty.co

Desserts

Ingredients

8 servings

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6 eggs, (separated and at room temperature)
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¼ teaspoon cream of tartar
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¼ cup oil
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½ cup milk, room temperature
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½ cup all purpose flour

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½ cup sugar
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3 cups heavy cream
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1 cup icing sugar
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2 teaspoons vanilla extract
•

fruit of decoration

Instructions

Place the oil and flour into a large mixing bowl and mix well until thick. Next, add the milk and egg yolks and mix until smooth.
Place egg whites into a stand mixer fitted with a whisk attachment and beat until frothy. Add cream of tartar and keep beating for 1 minute and then slowly sprinkle in the sugar. Continue beating until stiff peaks form.
Gently fold the meringue into the egg yolk mixture in 3 stages until fully combined and homogenized. Do not overmix.
Pour into 2 small ungreased pans or one 8’ pan and bake at 155°C (310°F) for 40-50 mins.
Once done, leave to cool completely inside the pan.
Place heavy cream, vanilla and icing sugar into a stand mixer with a whisk attachment. Beat on medium until stiff peaks. You can adjust the amount of sugar to your liking.
Once the cake has completely cooled, go around the sides with a knife and carefully take it out.
Frost the cake with the cream and top with fresh fruits.
Serve.