I made this cake for Millie’s 8th birthday. I used the recipe of the chiffon cake and a butter cream frosting I had been using for quite a long time now. Since then, my cakes are almost at every friends birthday party.
Chiffon cake with butter frosting
A.
1 1/2 cup self raising flour
1 tsp salt
2 1/2 tsp baking powder
3/4 cup granulated sugar
B.
1/2 cup vegetable oil
3/4 cup water
6 egg yolks
1 tsp vanilla
C.
6 egg whites
1/2 tsp cream of tartar
3/4 cup granulated sugar
Preheat oven to 180C.
Sift together the A ingredients then add the B ingredients and beat together until smooth for 2 minutes with a mixer.
Set aside.
Beat together to form soft peaks the egg white and cream of tartar.
Gradually beat in the sugar under C ingredients. Continue beating until very stiff and shiny.
Fold egg yolk mixture into the meringue until blended.
Turn into ungreased 10 inch round pan. Bake for 55 minutes or until cake springs back when lightly touch.
Invert and cool in pan. When cool, loosen edges and remover from pan.
MamaMia 