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Here's the recipe of the Chiffon Cake I and my sister made for my maternal grandma a day before her birthday, May 13.

Originally the recipe is for Orange Chiffon Cake but we used pineapple juice instead of orange cause we found it more appetizing.

3 cups cake flour
1. tbsp. baking powder
3/4 tsp. Iodized salt
1 cup white sugar
10 egg yolks
3/4 cup Pineapple Juice
1/2 cup vegetable oil
1 tsp. vanilla

10 egg whites
1/4 tsp. Cream of tartar
1 cup white sugar


1. Sift dry ingredients together in a mixing bowl(except 1 cup sugar and cream of tartar for meringue).

2. Make a well in the center of the flour mixture. Add in proper addition egg yolk, juice, oil and vanilla. Mix with a wooden spoon for 300 strokes.

3. Combine egg white and cream of tartar in a large bowl free from grease. Beat until foamy.

4. Add sugar gradually while beating until stiff but not dry peaks are formed.

5. Pour the batter into the streams over the entire surface of the meringue. Fold gently while turning the bowl around for sufficient blending.

6. Pour into an ungreased pan lined with wax paper.

7. Bake in preheated 350 F oven for 45-60 minutes until done or until tester inserted in the center comes out clean or shrinks slightly from the sides of pan.
8. Invert immediately on the rack, use a spatula to loosen the cake then cool it completely.

Heres the final product. I failed to take a nicer picture. Lol.

Need help?..Here's how to
Fold and how to Separate egg yolk from egg white.

Anyway we weren't able to create a perfect chiffon cake coz we are newbie bakers.. ^.^ . But promise we created a delicious one..

This post first appeared on JHAYCEE'S CORNER, please read the originial post: here

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