Chiffon Cake rich in anti-oxidants

　　Instead of the ordinary cooking oil， try rice bran oil in your next chiffon cake baking session—you are going to love the subtle fragrance and the springy texture of the cake！

　　Ingredients：

　　Egg yolks 80g | Castor sugar 135g | Rice bran oil 50g | Lukewarm water 50ml | Low-gluten flour 115g

　　Egg whites 160g | Vanilla essence， to taste | Baking powder 5g | Lemon juice 1/2 teaspoon

　　Method

　　1

　　Separate the egg yolks and egg whites. Make sure that the bowl for egg whites is clean - free from oiland water. Cover the bowl of egg whites with a cling wrap and place it in the freezer. Keep it only until the outer edge of the egg white is frozen.

　　2

　　Divide castor sugar into 2 portions， 85g to go with the yolks， and 50g to go with the whites. Add 85g of castor sugar to the egg yolks and start whisking until them ixture turns thick and pale.

　　3

　　Combine lukewarm water and vanilla essence， mix it into the rice bran oil. Please note that the water should not be piping hot， but lukewarm.

　　4

　　Add the oil-essence-water mix into the egg yolk mixture.

　　5

　　Sieve flour and baking powder and combine it with the mixture mentioned in step 4. Use an egg whisk to thoroughly combine all the ingredients， but remember not to over-whisk it.

　　6

　　Remove the frozen egg whites from the freezer， (only the outer edge of the egg white should be frozen).Add in the lemon juice and some of the castor sugar into the frozen egg white and whisk using an electrical mixer.

　　7

　　When the egg white turns light， and soft peaks are formed， gradually add in the castor sugar， little at a time， and continue whisking it.

　　8

　　Add only 1/3 of the above mixture into the flour batter， before mixing it with the remaining 2/3. Use a spatula to fold in the mixture until it is evenly mixed.

　　9

　　Preheat the oven at 180 degree Celsius. Pour the batter into the chiffon mould and place it near the middle or lower part of the oven and bake for 30-35 minutes. Once the cake is done， remove from the oven，invert and let it rest till it cools. Un-mould and enjoy！

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