Wholemeal Chiffon Cake

Wholemeal Chiffon Cake 1


5 egg yolks

30g caster sugar

75ml canola oil

75ml full cream milk

90g wholemeal flour

30g cake flour

1 tsp baking powder

6 egg whites

75g caster sugar

½ tsp cream of tartar
Preparation Instructions:

1. Preheat oven at 170C.

  1. In a mixing bowl, add in egg yolk and caster sugar. Whisk to combine.
  2. Add in canola oil and full cream milk. Whisk to combine.
  3. Add in wholemeal flour, cake flour and baking powder. Whisk to combine.
  4. Beat egg whites with an electric mixer until bubbles form. Mix in cream of tartar, beat well. Mix in 1/3 of caster sugar at a time, and beat well between additions. Continue to beat until stiff peaks form.
  5. Spoon out 1/3 of the beaten egg whites and mix into the egg batter.
  6. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.
  7. Pour batter into the 20cm chiffon cake pan.
  8. Bake in preheated oven at 170C for 1 hour.
  9. Remove cake from the oven, invert the pan immediately. Allow to cool completely.

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