Peanut Butter Chiffon

Nutty flavoured chiffon. Small quantity so can consume within 1 day!!

Ingredient (yields 3 mini chiffon cakes)

• 2 eggs, separate
• 50gm peanut butter
• 2 tbsp peanut oil
• 50ml milk
• 50gm sugar
• 60gm self-raising flour
• 1/4 tsp cream of tartar

Method

1. Melt peanut butter & oil over low heat. Cool. Whisk 20gm sugar & egg yolks till sugar dissolves. Stir in peanut butter mixture and milk. Sift in flour and mix evenly till batter form.
2. In a clean bowl, whisk egg whites and cream of tartar till foamy. Beat in 30gm sugar gradually till stiff peak formed.
3. Fold in 1/3 egg white foam into yolk batter. Mix evenly. Pour the batter into the balance egg white foam and fold till combined.
4. Scoop batter into ungreased tube pan and bake in preheated oven at 180 deg cel for 25mins. (I use 3 mini chiffon tins). Remove from oven and invert pan to cool completely before unmoulding.