Egg yolk batter ready…..
Meringue beaten to firm peaks….
Just out of the oven…..
Unmould when it’s cooled enough to handle..with your bare hands if you have the skill…:)
Now it’s time to enjoy a slice of your beautiful chiffon cake!
Fine crumbs, minimal shrinkage….
You won’t stop at one bite….:)
And here’s how it’s done! Recipe courtesy of EnneTy:)
Utensil used: 7 inches round pan using the 4 eggs recipe. Smeg oven baked at 145C for 80 minutes. Greased and lined bottom of pan only.