My cake monster has raised his greedy head again…which means…..it was time to bake another cake!
This cake is really similar to a chiffon cake and it was a pity I didn’t have a smaller tin, the cake would have risen a lot more. Even then, it turned out beautiful and pillow soft.
The original recipe is from a Malaysian cookbook, I’ve typed out the recipe below with my changes.
You’ll need (a): sift together
- 150g cake flour
- 2g baking powder
- 1g salt
- 10g milk powder
You’ll need (b): beat together until light and fluffy
- 4 egg yolks
- 80 g castor sugar
- 60g cooking oil
- 50g water
- 1 teaspoon vanilla extract
You’ll need (d): beat together until very stiff
- 4 egg whites
- 90g castor sugar
- 1g cream of tartar
Pre-heat oven to 180 degrees. Line the bottom of a cake tin. Don’t grease or line the sides.
Add (c) to (b) and mix well together. Add ingredients (a) and mix until smooth. Fold in 1/3 of egg white mixture into egg yolk mixture and gently stir, then fold in the remaining egg white mixture and mix well gently. Pour batter into cake tin and bake for about 30 minutes or until a skewer stuck into the middle of the cake comes out clean.
Turn the cake tin over and rest the edges of the tin on 2 cans or inverted bowls. Make sure the cake is free to ‘hang’. Allow cake to cool completely. This will ‘stretch’ the cake and make it fluffier. Enjoy plain or with icing!