Vanilla Chiffon Cake

A recipe taken from Okashi Sweet Treats Made With Love by Keiko Ishida with slight modification.


Ingredients: (for a 20cm chiffon)

(A)
5 egg yolks
20 sugar
60g oil
70g soy milk
70g cake flour
1 vanilla pod (scrape the vanilla bean out)
pink colour gel

(B)
5 egg whites
85g caster sugar
1/2 tsp cream of tartar

• Preheat oven to 160 degrees C.
• Beat egg yolks and sugar until thick and pale.  Gradually add in oil, water and vanilla bean. Beat until well combined.
• Sift flour into a mixing bowl.  Gradually whisk in the egg yolk  mixture in a slow and steady stream.
• In another bowl, beat egg whites until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat until stiff peaks form.
• Gently fold the beaten egg whites into the flour/egg yolk mixture in 3 batches. 
• Divide the batter into two lots and add in colour.
• Pour batter into an ungreased tube pan. 
• Bake for about 45 minutes or until cook.
• Remove cake from the oven and invert the pan to cool.
• Unmould the cake when it is completely cool.