Chiffon Cake

TIME: 1 hour

INGREDIENTS:

• 170 gr corn flour
• 100 ml water
• 150 gr brown sugar
• 60 ml sunflower oil
• 3 eggs
• 1 little bag vanillin
• almond flavor
• salt
• 1 bag yeast
• 8 gr cream of tartar (but you can use the same amount of active dry yeast, I did!)

WHAT YOU NEED:

• 3 bowls
• sieve
• whisk
• chiffon cake mold
• spoon

PREPARATION:

Start passing the flour and yeast through the sieve. Put the brown sugar in the mixer to make it very thin, then add it to the flour. Add also very little salt, less than half of a little spoon.

Take the other two bowls, divide the egg white from the red. Add water and oil to the red, then whip it. Add also vanillin and almond flavor, then whip it until it becomes smooth.
Add it to the flour.

Now take the egg white, whip it a little bit until it becomes smooth, then add the cream of tartar (or active dry yeast) and whip it again until the egg white is compact.

 Mix the egg white together with the dough you have already prepared. Pay attention, always mix it with the spoon from the bottom to the top. It has to remain compact!

Take the chiffon cake mold (or another cake mold 18-20 cm), add the dough and put in the oven, 160° for about 45-50 minutes.

And now…BUON APPETITO!