Name: Chiffon gateau
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 150.00 g margarine melted; 500.00 ml flour cake; 15.00 ml Baking powder; 1.00 pinch salt; 315.00 ml castor sugar; 3.00 eggs large; 125.00 ml milk; 65.00 ml water; 5.00 ml vanilla essence; 165.00 ml margarine melted; 375.00 ml icing sugar

Recipe Disclaimer

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Ingredients (11)

150.00 g	margarine — melted
500.00 ml	flour — cake
15.00 ml	Baking powder
1.00 pinch	salt
315.00 ml	castor sugar
3.00	eggs — large
125.00 ml	milk
65.00 ml	water
5.00 ml	vanilla — essence
165.00 ml	margarine — melted
375.00 ml	icing sugar

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Method:

1. Pre-heat oven to 180°C. Grease and line the bottom of a
large (22cm), deep ring cake tin.

2. Place melted margarine in a bowl. Sift in dry
ingredients, then add sugar, eggs (one at a time), milk,
water and vanilla essence.

3. Mix well for 3 minutes by hand or 1-1/2 minutes with an
electric mixer at a low speed, until mixture is smooth.

4. Spoon mixture into ring tin. Bake for 25-30 minutes or
until a skewer inserted into the middle of the cake comes out
clean. Cool slightly in cake tin and turn out onto a rack to
cool completely.

5. For the icing: Cream margarine and icing sugar together
until light and fluffy. Add a little milk if too dry.

6. Spread over cake and decorate with fresh flowers.