Chiffon Cake
Makes 12 cupcakes + 2 mini's + 1 bread tin
Ingredients
7 egg yolks + 7 egg whites1 tsp cream of tartar
1-1/2 cup sugar
1/2 cup water
1 tsp vanilla
1 tsp baking powder
1/2 cup vegetable oil
1-1/2 cup cake flour
Instructions
1. Preheat 350F.2. Whip egg white, speed 2, till frothy. Gradually add 1/2 cup sugar, cream of tartar. Whip, speed 4, till stiff peak.
3. Separate bowl. Beat egg yolk, water, 1/2 cup sugar, vanilla, oil.
4. Separate bowl. Whisk together flour, baking powder.
5. Mix flour into egg yolk.
6. Gently fold egg yolk into egg white.
7. Ungreased pan. Bake till cake spring back lightly when tapped (not sink).
8. Cool in pan upside down on wire rack.
Baking time
Mini cupcakes - 15 min
Regular cupcakes - 15 min (more?)
Bread tin - 40 min
lower temp longer time? less crunchy surface?