Fruity Chiffon Cake



1-1/8 cups Maya Cake Flour
½ tbsp. baking powder
½ tsp. salt
1/3 cup sugar
¼ cup vegetable oil
4 eggyolks
1/3 cup water
4 eggwhites
½ tsp. cream of tartar
1/3 cup sugar
1-½ cups chilled whipping cream
1-½ tbsps. sugar
2 tbsps. brandy
1/3 cup grapes, seedless
1/3 cup ripe mangoes, sliced
1/3 cup peaches (in can), sliced



Step 1

Prepare a 9" x 4" -square pan. Preheat oven to 350ºF. In a bowl, sift first 4 dry ingredients. Set aside.

Step 2

In another bowl, mix together oil, eggyolks and water. Add dry ingredients to the mixture. Blend until smooth. Beat eggwhites with cream of tartar. Add sugar and continue beating until stiff. Fold in eggyolk mixture, Pour in prepared pan. Bake in preheated oven for 40 to 50 minutes. Cool.

Step 3

Beat cream and sugar in a bowl until soft peaks form. Add brandy and beat until stiff peaks form. Cover top and side of cooled cake with icing. Decorate cake with grapes, mangoes and peaches or any desired fruits.

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