Chiffon Cake

Ingredients for 1 servings:

• 6 eggs, separated
• ½ tsp baking powder
• 4 tbsp sugar
• 220 g flour
• 120 g sugar
• 1 tbsp baking powder
• 1 tsp salt
• 110 ml oil
• 90 ml water
• 90 ml Amaretto
• ½ small bottle(s) of bitter almond flavoring

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cotton cake à la Linda

Beat the egg whites with 1 teaspoon of baking powder until soft peaks form. Then add 4 tablespoons of sugar and beat the egg whites until stiff peaks form. Mix the egg yolks with the oil, water, Amaretto, and bitter almond oil. In a bowl, combine the flour with 120g of sugar, salt, and 1 tablespoon of baking powder and mix well with the egg mixture. Carefully fold in the beaten egg whites and pour the batter into a greased 26cm springform pan or loaf pan. Bake at 170°C for about 60 minutes (test with a skewer). You can also adapt this recipe: replace some of the flour with nuts or cocoa; use milk instead of Amaretto; mix in lemon zest, various spices, or chocolate shavings.