Japanese Chiffon Cake Recipe

Japanese Chiffon Cake Recipe

55g butter

55g cake flour

60g fresh milk

5 egg yolks (Size A)

1 egg

½ vanilla essence

Ingredients B:

5 egg whites (Size A)

110g fine granulated sugar

¼ teaspoon cream of tartar

Method:

Melt butter in saucepan, off the fire and stir in flour and remove from fire.  Allow to cool.  Gradually add in eggs, egg yolks, fresh milk and vanilla essence.  Beat egg whites with sugar and cream of tartar until fluffy.  Fold A into B.  Pour mixture into an ungreased 23cm chiffon pan.  Bake in preheated oven for 40-45 minutes.