Recipe Ingredient
- 125g flour
- 2 tbsp corn flour
- 10 egg whites
- 1 1/4 tsp cream of tartar
- 1/2 tsp salt
- 200g castor sugar
- 1 tsp vanilla essence
- 1/4 tsp almond essence
Instructions
- Sift flour and corn flour together three times. Beat egg whites until foamy, add cream of tartar and salt. Continue to beat until stiff. Add in the castor sugar slowly and beat well to blend. Mix in the essences. Fold in sifted flour mixture in two portions using a metal spoon. Blend well.
- Turn out mixture into an ungreased chiffon tin and bake in a preheated oven at 170 degrees C for about 60 minutes or until the top of cake turns brown. Immediately after baking, turn the cake upside down onto a cake rack. Leave to cool.
