Sundays are always a day of food preparation for the week ahead in my kitchen. Cakes, slices or biscuits are on the menu for treats to take in lunch boxes, or to have with a cup of tea or a morning coffee.
My husband has a very sweet tooth and always requests this beautiful Custard Chiffon cake from Monday Morning Cooking Club first cookbook – the food, the stories, the sisterhood.
It is such a light and airy cake, that requires a some pre-preparation and a deep angel food pan. Once you master the recipe you will be making it again and again.
If you would like the recipe please have a look at the Monday Morning Cooking Club website.
Equipment you will need to make this glorious cake
1 bowl for egg yolks
1 bowl for egg whites
2 bowls for sifting
1 x jug for wet ingredients
Make sure that your eggs are at room temperature as this will ensure that they whip up really well.
The mixture is beautifully light and airy – ensuring a wonderful rise in the cake. The pan also isn’t greased, as this will help the mix stick to the sides of the cake tin and climb, much like a soufflé.