Chiffon cake
This is the summary of the recipe
- 5 Egg Yolks
- 50 gr Sugar
- 80 ml Vegetable Oil
- 100 ml Milk
- 120 gr Cake Flour
- 1 tsp Baking Powder
- 6 Egg Whites from medium-sized eggs
- 60 gr Sugar
- Whipped Cream
- Blueberries
- Icing Sugar
- Use an Angel Food Cake Pan (Ø 20cm/8”)
Bake at 170°C or 340°F for about 50 minutes.
Chiffon cake is a relatively tall cake so cool it upside down to keep it from shrinking due to the weight.
