A Simple Chiffon Sponge Cake

Ingredients
3 eggs
¾ cup castor sugar
1 teaspoon vanilla
1 cup  (120g) plain flour * (see below)
1 ½ teaspoon baking powder
2 tablespoon powdered milk
3 table spoon warm water

* for a more moist cake changed to 80g plain flour plus 40g rice flour

Method:
1. Beat 3 egg whites until stiff peaks form
2. gradually beat ¾ cup castor sugar, until dissolved
3. beat in 3 egg yolks, one at a time
4. Add 1 teaspoon vanilla essence
5. Combine the dry ingredients ( flour baking powder, and powdered milk) Mix well.
6. Fold the dry ingredients into the egg mixture alternately with the 3 tablespoons of warm water
7. Pour into two well greased 7 inches sandwich tins.
8. Bake in a moderately hot oven (400 degrees) for 20 minutes.
9. Before sandwiching the 2 layers together with butter cream icing , spread the bottom layer with strawberry or raspberry jam.


* see also  full Pandan Chiffon cake  recipe

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