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Vanilla Chiffon Cake
A chiffon cake is a very light aponge cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. In contrast to butter, the traditional fat used in cake making, it is difficult to beat air into oil, so chiffon, like angel cakes and other foam cakes, achieve a fluffy texture by beating egg whites until stiff, and folding them into the cake batter with the oil added in last before baking.
     This particular cake was invented in 1927 by Harry Baker,  a California insurance salesman turned caterer. Mr. Baker kept the recipe secret for 20 years until he sold it to General Mills. At this point the name was changed to "chiffon" and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948. Today many variations of this cake can be found throughout the world.

Below is a video showing you how to bake Vanilla Chiffon Cake. It may take some time for the video to load and your patience are very much appreciated. Press on the play icon if video does not start automatically. Happy Baking.
Recipe
6 nos Egg Yolk
125 gm Sugar
1 tsp Vanilla Essence
75 ml Corn Oil
6 nos Egg White
100 gm Soft Flour
Method
1) Whisk egg yolk, sugar and vanilla essence together till fluffy. Make sure batter is really fluffy and thick.
2) Fold in corn oil and whisk till smooth.
3) Whisk egg whites in a separate bowl till it reaches its maximum fluffness.
4) Fold egg whites (whisked) into the egg yolk batter.
5) Lastly fold in flour.
6) Pour the sponge cake batter into a 19cm (7 1/2") chiffon cake mould. Do not grease the mould.
7) Bake in oven (at the lowest possible rack to prevent top part from burning) at 170C (340F) for 50 to 55 minutes till inserted skewer comes out clean.
8) Once removed from, slam the mould on a table once to compact contents.
9) Leave to cool before removing from mould.

Recipe makes 1 X 17cm (7 1/2") Chiffon Cake Mould.
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