Monday, April 18, 2011

Vanilla Chiffon Loaf Cake

A very simple cake.  That's what my mother likes, chiffon cake, or sponge cake, no cream, no ganache, no mousse, nothing.  She's not much of a dessert person (I got my sweet tooth from daddy) and it's not often, that she will accept a cake from me.  She always thinks that I cook too much, and not rest enough - mother, what else do they worry about, I guess I will always be little in her eyes.

But she does enjoy her simple cake.  She's not doing much baking, because of the power bills - like all other pensioners, mum and dad have cut back a lot of electricity usage because of the soaring cost.  I read from Herald Sun this morning, just a comment from a reader, that he works in Ray's Outdoors - a camping gear shop.  The sales of ourdoor lamps and kerosene lamps went up a lot lately.  He thought it was because of the long Easter Weekend, but that still doesn't explain the enthusiasm of the needs for lamps.  He said he found out later that the pensioners and low income earners are so worried about the new taxes government will put on everything, and the news that electricity will go up again, they are buying those lamps to use at home.

How sad.  Once a beautiful country where everyone has a fair go.  I've told mum not to worry because I'm paying her power bills, but still.

So, when she can accept a cake from me, that's the time to do something for her.

A simple vanilla chiffon cake:

150g Self Raising Flour
3 egg yolks
5 egg whites
60ml canola oil
60ml milk
1 tsp vanilla extract
2 tbsp raw sugar
4 tbsp white sugar

Beat egg yolks with raw sugar until it's silky smooth and pale.
Add in milk, canola oil, vanilla and keep beating till everything mix smoothly.
Beat egg whites seperately (using electric mixer) and slowly beat in white sugar till meringue is formed.
Fold meringue into the yolk mixture gradually, fold gentally not to lose too much air.
Once mixed properly, sift in flour.

Bake in a preheated oven 200C, in a lined but not greased loaf tin.  (I haven't got a proper chiffon cake tin)
Dust with plenty of icing sugar.

1 comment:

  1. This cake looks lovely - I grew up in England and remember having simple sponge cakes, sometimes with jam in the middle of the layers, dusted with confectioners sugar. I bet it tastes wonderful! The story you told about your parents pulled on my heart, but what a wonderful daughter you are to pay their electric bill.