I made this wonderful fluffy vanilla chiffon cake for my baby who turned 18 and requested that he wanted a fruit cake with whipped cream. The outside of the cake is coated with roasted shredded coconut.
Vanilla Chiffon Cake
30g castor sugar
60g vegetable oil
1 vanilla bean or 1 tbsp pure vanilla
120g cake flour
1/4 tsp cream of tartar
60g castor sugar
Scrape the seeds from the vanilla pod. Put the seeds and pod inside the milk. Cook the milk with low heattill boil. Discard the pod and leave to cool.
Pour egg yolks and sugar in a bowl. Whisk till sugar dissolves.
Add oil, vanilla infused milk into the bowl. Stir well.
Fold in sifted flour and mix till smooth.
In another bowl whisk the egg whites till frothy. Add vinegar then sugar gradually and beat till stiff.
Fold in 1/3 of the whites into the yolk mixture till well incorporate.
Pour the mixed batter into the remaining egg whites bowl. Fold gently till well combine.
Pour into 22cm chiffon mould. Bake at 160C for 45 minutes.
Once cooked remove from oven. Immediately invert and leave to cool. When cake is cold, remove from mould. Frost as desired. I used whipped cream cheese frosting.
Happy Birthday my son....