Vanilla Chiffon Cake
|Self raising flour||4 Ounce (125 Gram)|
|Castor sugar||5 Ounce (150 Gram)|
|Salt||2 1⁄2 Milliliter (1/2 Teaspoon)|
|Corn oil||60 Milliliter (4 Tablespoon)|
|Water||75 Milliliter (5 Tablespoon)|
|Vanilla essence||7 1⁄2 Milliliter (11/2 Teaspoon)|
|Cream of tartar||2 1⁄2 Milliliter (1/2 Teaspoon)|
|Egg whites||3 , stiffly beaten|
Sift the flour, sugar and salt into a bowl.
Gradually beat in the oil, egg yolks, water and vanilla.
Beat the cream of tartar into the egg whites, then quickly fold into the batter.
Pour into an ungreased 20 cm./ 8 in.ring mould and put into the oven preheated to warm (170°C/325°F or Gas Mark 3).
Bake for 1 1/4 hours or until a knife inserted into the centre comes out clean.