Chiffon Cake

I got this recipe from my mother and she have been using this recipe since the day she learned how to bake this cake. As far as I can remember, she has no official written recipe for this chiffon cake. I think my mother had written this inside her brain many years ago:)

 I was online and I searched for some chiffon cake recipe but this one is I think the easiest of them all:)

Hhhmmm...or not that easy in the beginning because I had thrown unsuccessful chiffon cakessss... many many many times before:)......(I kept on trying).

Here are some tips for a sucessful chiffon cake:

1. Place the ingredients in a room temperature 30 mins before making the cake.

2. Separate the egg white from the eggyolk  at least 30 mins before you'll make the cake.

3. Be sure that the eggs are fresh.

4. No egg shell or eggyolk on the egg white when u are separating them or else your chiffon cake will not be spongy/fluffy.

5. Make sure to wash the equipments well and  fat/oil free . Wipe  a paper cloth with a little vinegar on it before mixing the meringue. 

Ingredients:

FOR THE CAKE MIX:

2 cups special cake flour

2tsp baking powder

Mix all the ingredients written above and strain.

1 cup white sugar

1 cup orange soda (orange softdrink)

1 cup oil

7 egg yolks

1 tsp vanilla essence (I used vanilla sugar which is commonly used in Norway)

FOR THE EGGWHITE MIXTURE (MERINGUE):

1/2 cup sugar

1 tsp cream of tartar or 1 tsp of fresh lemon juice

eggwhite from the 7 eggs

Procedure:

FOR THE CAKE MIX:

Mix all the dry ingredients in a bowl using a mixer.

 Make a hole in the middle and put the eggyolks.
 Add the oil,orange soda,pinch of salt and 1 tsp vanilla. Mix well and set aside.

FOR THE EGGWHITE MIXTURE (MERINGUE):


 Whisp the eggwhite until it bubbles, add sugar gradually  into 3 parts.

Make sure that the sugar melts before you add the 2nd and 3rd part.

 
Add cream of tartar. 

Mix it with the mixer until  stiffed peak.

COMBINING THE CAKE AND THE MERINGUE:

Fold carefully the half part of the meringue into the cake mixture.

 And fold it carefully into the remaining meringue until they incorporate together (don't over fold/mixed to maintain the bubbly texture).

Pour the chiffon cake mixture into a cake form without  any grease /oil or fat.

Baked for 40 to 50 mins in a pre-heated oven( 170*C).

Done!!