Need a recipe for a decadent cake? Try this chiffon cake recipe for a delicious baked treat today. Stork – love to bake.
Preheat oven to 165°C.
Wash a 25cm ring pan in hot soapy water to ensure it is totally grease free.
Measure flour, sugar, baking powder and salt into sifter. Sift into bowl.
Make a well in the mix and add oil, egg yolks, water, vanilla and lemon essence to the well in the order that is given. Set aside. Don't beat.
In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set aside.
Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel food tube pan.
Bake for 55 minutes. Increase heat to 175°C and bake for 10 - 15 minutes until done. Invert pan until cool.
Ice with Stork Cream Icing.