Hello everyone! Welcome to S & A’s Cooking Paradise blog where we share with you the most delicious recipes. Today we will make a Chiffon Cake, which is perfect for any occasion. Thanks to the egg yolks, milk and oil, this cake is unbelievably moist and soft. This sponge cake, chiffon cake, is delicious on its own or topped with powdered sugar!

Ingredients:

• 9 eggs
• 250 g of sugar
• 180 ml of milk
• 120 g of vegetable oil
• 2 tsp vanilla
• 1 tsp baking powder
• 0.5 tsp of salt
• 0.5 tsp cream of tartar
• 210 g of flour

Break 9 eggs, separate the whites and the yolks. Add half of the sugar to the yolks, stir, then add 180 ml of room temperature milk and 120 ml of vegetable oil. It is necessary to whisk until the mass doubles, whitened and it’s no longer grainy.

Then, we’ll pour the flour, vanilla, baking powder into a sieve and sift it over the yolk mixture. We will whisk it a little until well combined.

Whisk the egg whites in a separate bowl, then add the salt and cream of tartar. Once foamy, add the rest of the sugar. We will beat it until we get a solid meringue and add 1-2 spoons of it to the yolk mixture and mix it, then add the rest. Carefully mix the rest so that no air escapes, then pour it into a pan and put it in the oven to bake.

Preheat the oven to 325F / 160C and bake for 60 minutes in a 9-inch pan. Immediately invert the pan and let the cake cool completely in the pan. When cooled, gently run a knife around the edges of the pan to release the cake. Enjoy!

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