Light chiffon cake
For today being World baking day, I think my favourite will be from my cover of my baking book a few years ago. This soft, light Chiffon cake is still the best sponge cake ever! The sponge is so light that I preferred just icing with cream.
Makes 1 large
5 extra-large eggs, separated
200 ml (170 g) castor sugar
5 ml cream of tartar
250 ml (140 g) cake flour
2 m salt
Butter icing
100 g soft butter or margarine
500 ml (250 g) icing sugar
5 ml vanilla essence
about 20 ml milk, if required
1. Beat the egg yolks and gradually add half of the castor sugar until the mixture becomes light and fluffy.
2. Beat the egg whites until foamy, then add the cream of tartar and gradually add the remaining castor sugar, beating until soft peak stage. Fold the egg whites into the egg yolk mixture.
3. Sift the flour and salt together. Fold lightly into the egg mixture. Turn out into a greased and lined, deep 23 cm round springform pan.
4. Bake in a preheated oven at 180 ºC for about 30 minutes. Cool slightly in the pan before turning out onto a wire rack to cool further.
5. Ice the top. Alternatively, cut the cake in half and sandwich the two layers together, and then ice the top with the remaining icing.
6. Butter icing: Cream the butter and sifted icing sugar together. Add the remaining ingredients and beat to a smooth and spreadable consistency. Do not overmix, as it will become runny.
Tip
For two cake layers, sandwich with half the icing. Ice the top of the cake with remaining icing.
Variations
– Fresh fruit and cream gâteau: Cut the cooled cake, horizontally, into two or three layers. Fill each layer with whipped fresh cream and top with fresh fruit, such as strawberries, cherries or kiwi fruit.