Light buttery chiffon - by Doris Mok

Recipe : 

a) butter - 60g, heavy cream - 110g = double boil till butter melted
 
B) 6 yolks, 110g top flour, 3/4tsp baking powder
 
C) 6 whites, 110g sugar, cream of tartar

Chiffon cake method. .

- double boil the whipping cream n butter till it melted. Don't bring the mixture to boil but enough to melt the butter. Set aside to cool.
- Beat the egg yokes to creamy n add in the butter mixture abit at a time till fully incorporate.
- mix in the sieved flours + baking powder with spatula till well.
- beat the egg whites, cream of tart, sugars till stiff peak
- foil in the egg white mixture in 3 portions.
- pour into the pans n tap on the working bench for any air bubbles.
- bake at 150C for abt 35mins or more till cook. Test with a skewer.
- invert immediately when remove the cake from oven till cool.

- use hand to unmould the cake if u know.