Chiffon Cake

• eggs↗5

  separated

• granulated sugar↗80g g
• self‑raising flour↗100g g

  (or cake flour), plus extra for the pan

• vegetable oil↗3 tbsp tbsp

  or other neutral oil, plus extra for the pan

• milk↗5 tbsp tbsp
• baking powder↗½ tsp tsp
• vanilla extract↗1 tsp tsp
• cream of tartar¼ tsp tsp
• powdered sugar↗

  for dusting (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 170 °C/150 °C with convection/gas 3½. In a large bowl whisk the egg yolks with 20 g sugar, flour, oil, milk, baking powder and vanilla extract until just combined, avoiding over‑mixing. Set aside.

2. 2

   In a separate large bowl, beat the egg whites with an electric whisk (or mixer) until foamy. Add the remaining sugar in three small batches, beating until just combined, then add the cream of tartar. This will take about 6‑8 minutes. Continue beating the whites for another 5 minutes, or until stiff peaks form and the mixture is glossy.

3. 3

   Gently fold the beaten egg whites into the batter, adding a third at a time, until fully incorporated. Do not over‑mix to retain as much air as possible.

4. 4

   Generously grease a 20 cm angel‑food cake pan, or a bundt/ring pan of 22‑23 cm diameter. Sift a little flour to coat the pan with a thin even layer. Pour in the batter and gently tap the pan on the work surface a few times to level it. Bake for about 40 minutes, or until a skewer inserted in the centre comes out clean. Turn onto a rack and let cool completely before removing from the pan. To release the cake, carefully run a knife around the edge. Serve in slices, dusted with powdered sugar if desired.