Vanilla Chiffon Cake

We used to bake different flavour of chiffon cake. Have you try out simple vanilla chiffon cake?  Instead of using vanilla extract this recipe use seeds from vanilla bean. Since I have vanilla bean in my counter I decide to bake this vanilla chiffon cake.
  

Before I go to recipe I like to talk about AlphaBakes which is hosted on alternate months by Ros from The More Than Occasional Baker and Caroline from Caroline Makes. This will be a monthly challenge where the aim is to bake with an ingredient that starts with the random alphabet letter chosen for that month. 

The June Challenge which is hosted by Ros from The More Than Occasional Baker is "V". Therefore I’m submitting this Vanilla Chiffon Cake for the event.

Adapted and slightly modified from Carol
Ingredients:
(A)
5 yolks
30g castor sugar
60g vegetable oil
90ml milk
1 vanilla bean
* can replace with 1tsp vanilla extract
 
(B)
120g cake flour
 
(C)
6 whites
1/2 tbsp lemon juice(replace with 1tsp vinegar)
60g castor sugar
 

Methods:
1. Scrape the seeds from the vanilla pod. Put the seeds and pod inside the milk. Cook the milk with low heat till boil. Discard the pod and leave to cool.

2. Pour egg yolks and sugar in a bowl. Whisk till sugar dissolves.

3. Add oil, vanilla infused milk into the bowl. Stir well.

4. Fold in sifted flour and mix till smooth.

5. In another bowl whisk the egg whites till frothy. Add vinegar then sugar gradually and beat till stiff.

6. Fold in 1/3 of the whites into the yolk mixture till well incorporate.

7. Pour the mixed batter into the remaining egg whites bowl. Fold gently till well combine.

8. Pour into 22cm chiffon mould. Bake at 160C for 45 minutes.

9. Once cooked remove from oven. Immediately invert and leave to cool. When cake is cold, remove from mould.

 
This 5 yolks and 6 whites chiffon cake recipe yield very soft and fluffy texture. Why not you try and find out ? Happy baking!