The simplicity of this grape chiffon cake is what makes it stand out.
Grape chiffon cake
- 250g cake flour
- 250g sugar
- 30ml baking powder
- 5ml salt
- 10 eggs, separated
- 20ml vanilla extract
- 250ml oil
- 250ml dessert wine
- fresh grapes, to decorate
Preheat the oven to 180°C.
In a bowl sift the flour, sugar, 20ml baking powder and salt.
Combine the egg yolks, vanilla, wine and oil, and mix into the dry ingredients.
Beat the egg whites with the remaining baking powder and fold into the flour mixture.
Pour the mixture into a chiffon baking tin and bake for 45 minutes.
Remove and cool slightly. Turn the cake tin upside down to cool completely before removing the cake and decorating it with fresh grapes or any seasonal fruit.
Please take note not to grease the chiffon tin.