Cream chiffon cake

Step 1

Place the oil and flour into a large mixing bowl and mix well until thick. Next, add the milk and egg yolks and mix until smooth.

Step 2

Place egg whites into a stand mixer fitted with a whisk attachment and beat until frothy. Add cream of tartar and keep beating for 1 minute and then slowly sprinkle in the sugar. Continue beating until stiff peaks form.

Step 3

Gently fold the meringue into the egg yolk mixture in 3 stages until fully combined and homogenized. Do not overmix.

Step 4

Pour into 2 small ungreased pans or one 8’ pan and bake at 155°C (310°F) for 40-50 mins.

Step 5

Once done, leave to cool completely inside the pan.

Step 6

Place heavy cream, vanilla and icing sugar into a stand mixer with a whisk attachment. Beat on medium until stiff peaks. You can adjust the amount of sugar to your liking.

Step 7

Once the cake has completely cooled, go around the sides with a knife and carefully take it out.

Step 8

Frost the cake with the cream and top with fresh fruits.

Step 9

Serve.