Whiskin9 Method

Chiffon Cake
280 g cake flour
250 g castor sugar
15 ml baking powder
2.5 ml salt
125 ml oil
5 jumbo eggs, separated
180 ml water
juice and rind of half a lemon
2 ml cream of tartar

Lemon Buttercream Icing

250 g butter, at room temperature
500 g sifted icing sugar
Lemon juice to flavor
Chiffon Cake

Pre-heat the oven to 180 °C. Adjust the oven rack to just below
the middle.

Measure the castor sugar and keep a third aside to be whisked

into the egg white.

Sift the flour, remaining castor sugar, baking powder and salt
together no less than 3 times. Place in a medium sized mixing
bowl.

Add the oil, the unbeaten egg yolks, cold water, lemon juice and
rind, in this order, and beat slowly until just combined. You can
do this by hand or with an electric mixer.

Place the egg whites and cream of tartar in a separate, squeaky-

clean bowl and whisk until the soft peak stage. Add the one
third of castor sugar set aside, a little at a time, as though you
were making meringue. Beat till stiff and until all of the sugar
has dissolved. Just stiff, never dry!

Pour the flour mixture over the meringue and lightly fold in
until just combined.
 GreaMin9 Method
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Vanilla Cake - Creaming Method

¾ cup (1 ½ sticks) unsalted butter, softened

3 large eggs, room temperature

2½ cups all-purpose flour

2½ teaspoons baking powder

½ tsp salt

1¾ cups sugar

1½ teaspoons vanilla

l¼ cups milk, room temperature

l. Preheat oven to 350 F and grease and flour

two 8" round pans.
2. In a medium size bowl stir the flour, baking
powder and salt together, and set aside.
3. In your mixing bowl, beat butter and sugar
until light and fluffy, then scrape the bowl.
4. Add eggs, one at a time and beat after each
addition until incorporated.
s. Beat in vanilla.
6. Alternately add flour mixture and mill{ to
butter mixture, beating on low speed after
each addition until just combined.
7. Start with 1/3 flour mixture and mix, then
1/2 the mill{ and mix, then second l/3 rd of
the flour mixture and mix, then the
remainder of the mill{ and mix, finish with
the last 1/3rd of flour mixture and mix till
combined.
8. Spread batter in to the prepared pans and
bake 30-35 minutes.
9. Start checking at 25 minutes, a toothpick
inserted in to the centre of the cal{e should
come out clean.
10. Cool cakes in the pans for 10 minutes, then
run a l{nife along the,sides of the pans and
turn out on to parchment paper.
 Ingredients Method

450g (3 cups) self-raising flour

1 tsp salt

75g chilled unsalted butter, chopped

2½ tbsp castor sugar, plus extra, for

sprinkling

300ml milk or buttermilk, plus extra, for

brushing

jam and whipped cream, to serve

 Ingredients Method
rubbing-in Method
1. Preheat the oven to 200C and line a baking
tray with non-stick baking paper.

2 . Sift the flou r and salt into a large mixing

bowl. With your palms facing upwards, use
your fingertips to rub in the butter u nti I the
mixture resembles fine breadcrumbs. Stir in
the sugar. Make a well in the centre, add the
milk and mix in with a flat-bladed knife, using
a cutting action, until the dough comes
together in clumps. Use lightly floured hands
to gently gather the dough, then transfer it to
a lightly floured work surface and knead very
lightly until it comes together.

3. Working quickly, pat the dough out to a

round about 2.5cm thick. Use a floured round
7cm cutter to cut out scones and place on the
lined tray. Gather the dough trimmings, press
out to a 2.5cm thickness and cut out more
rounds. Brush lightly with the extra milk and
sprinkle with the extra sugar. Bake the scones
for 12 to 15 minutes, or until they are well risen,
golden brown on top and sound hollow when
tapped on the base. Transfer to a wire rack to
cool. Serve with the jam and cream.