* Faye's chiffon cake
Our Dutch friends like my version of chiffon cake, so I will post it here so that they can copy the recipe or maybe you can try it. You are welcome to give your comments and questions about my cake.
"Faye's chiffon cake"
Ingredients:
8 eggwhites
1/2 teaspoon cream of tartar
3/4 cup granulated sugar
1/4 teaspoon salt
2-1/4 cup cake flour (sift 3 times)
3 teaspoon baking powder
1/4 cup oil
2/3 cup fanta or royal tru-orange or pineapple juice
8 eggyolks
Procedure:
In a large bowl combine the first three ingredients: 8 eggwhites, 1/2 cream of tartar and 3/4 cup sugar. Mix it with an electric mixer until stiff peaks form.
Mix the rest of the ingredients with a handmixer.
Pour the batter, a little at a time, over the beaten eggwhites and sugar.
Gently fold in with a rubber spatula or spoon. Continue until all of the batter has been added, blending well. Batter should be smooth.
Pour the batter into an ungreased tulband. Bake until set and golden brown, about 40-50 minutes. Insert a toothpick, when it comes out clean then it is done. Invert the tulband onto a cooling rack so the cake won't collapse, and let cool completely. To unmold, run the blade of a knife around the side of the tulband to loosen, and shake gently until the cake falls out.
Slice the cake into two or three layers. Put the fillings.
For the fillings:
1 pack banketbakkersroom (I don't know this in English), any filling will do.
250 ml whipped cream
Mix these ingredients and spread to the first layer or you can choose the layer you want to.
Spread jams like: strawberry, apricot, red raspberry, etc. to the other layers.
Toppings:
whipped cream
chocoladehagelslag
anything you may decorate your cake
ENJOY BAKING!
