Chiffon cakes are unique in that they include liquid fat and also whipped egg whites. Chiffon cakes are often baked in a tube pan and you can bake this cake that way. But today we are baking into layers so we can use it to learn how to build a layer cake! THE CHIFFON MIXING METHOD STEPS ARE: Sift together your dry ingredients Mix together your wet ingredients. Whip your egg whites into a meringue. Combine the liquid and dry ingredients together. Fold the meringue into the batter. **TUNE IN TOMOR

Chiffon Cake Recipe ✔️Batter 4 egg yolks [large size] 1/4 cup sugar [50 grams] 1/4 cup water (or milk if preferred) [60 ml] 1/4 cup oil (any cooking oil) [60 ml] 1/2 tsp vanilla extract [2.5 ml] 1 cup cake flour [120 grams] 1 tsp baking powder [4 grams] 1/4 tsp salt [1.5 grams] ✔️Meringue 4egg whites [large size] 1/4 tsp cream of tartar [1 gram] 1/4 cup sugar [50 grams] •Cake Pan size used: 8x3 inch (Greasing the cake pan is not required.) •Bake the meringue in a preheated oven @ 170°C or 340°F