Can't hardly wait Chiffon

I'm practically itching... itching to bake cakes! It's just that i feel guilty when i do bake it and i realise i have a more important thing to do (read = assignment). Well... my next assignment, i wanna try to make chiffon cake. What makes chiffon cakes so special? It's the fact that you never use butter in it, instead it needs well aired egg whites to make it rise..almost like sponge cake, but sponge cakes uses butter. The nice thing is that the texture stays so soft and pliable (almost elastic), and it's sort of similar to bolu ( i bet you grow up eating this - wahai teman2 indonesiaku) and it stays the way it is for up to several days.

Now, the key to success of making a chiffon cake is pouring the cake mix straight into the pan that has not been brushed with butter or lined with baking paper. Then, it's important to turn the pan over up side down immediately after it's cooked. This process prevents the cake from sinking half its original size (and jadi bantet) by keeping the pores of the cakes open as it cools down.

Plain Classic Chiffon cake

Here's what you need for a classic chiffon cake (although it's always possible that you add bits and pieces of your favorite flavours like chocolate, pandan paste, green tea, cheese... you name it, you can certainly add at the end of the mixing process):

Ingredients (for a small cake, you can always double this recipe for a bigger cake)

• 75 g flour
• 12.5 g of corn flour
• 60 g of caster sugar
• 90 ml of fresh milk
• 40 ml of cooking oil
• a pinch of salt
• 3 egg yolks
• Mix all of the ingredient above with low power mixer
• Set aside

Then:

• beat the rest of the 3 egg whites until stiff while adding 30 g of sugar bit by bit
• take the egg yolk mix and fold in with the egg white mixture slowly until it is all mixed, preferebly using a plastic spatula.
• Pour the mixture into a chiffon cake pan (shown in picture) that hasn't been brushed with butter or lined with baking paper.
• Bake for 45 minutes in an oven that has been preheated to 170C
• by the end of the 45 minutes, check the cake using a skewer stick to see if it's ready
• if stick comes out wet, then bake again for an additional 5 minutes.
  
• Take out from the oven, and turn it up side down (put a bottle in the hole in the neck of the pan) till completely cooled down
• Release from the pan using a sharp knife
• Serve

Updated*: i tried again.. but failed ><".....
Updated **: i have succeeded! horeeeeeee!!! setelah dicoba 5x baru jadi deh kuenya (liat yah.. ada diatas fotonya (hmm..i think it's the next two entries.. look at it for urself!!! :P)