Taro Chiffon Cake

I've been frustrated trying to conquer bolu kukus. So, after endless failed experiment, I've had enough with the steamer. Time to go back to my oven. It's been a very very very long time since I made chiffon cake. Remembering my husband's request for taro chiffon cake, I figured why not make one. It came out of the oven beautifully puffed. One thing though, I had to replace coconut milk with milk since I didn't have coconut milk in hand. It would've taste better with coconut milk. When I took the cake out of the pan, my family ate half of it right away, not giving me a chance to take picture of it. Hence why in the picture I only get to take picture of half the cake. hehehe...

This is an old recipe I found on the internet and I can't remember where I got it from. But this one is definitely fool proof and never failed me since day one.

Chiffon Cake

8 egg whites
175 gr sugar
6 egg yolks
250 gr all purpose flour, sift
100 ml oil
150 ml coconut milk
150 gr sugar
1 tsp baking soda
Taro paste, as needed (you can substitute taro paste with any flavoring of your choice)

1. Preheat the oven to 180 C.
2. Sift flour and baking soda into a bowl and set aside.
3. Put egg yolks and sugar in a bowl and mix well. Add oil, coconut milk and flour mixture, and continue mixing
4. Meanwhile, beat egg whites, add sugar in three additions. Beat until stiff peak.
5. Fold egg whites into yolk mixture, pour into angel food pan and bake for 1 hour.
6. Once the cake is done in the oven, invert it and let cool before taking the cake out of the pan.
7. Slice and enjoy.