Whole Wheat Chiffon Cake

INGREDIENT

1 package MAYA Whole Wheat Hotcake Mix 200 g
2/3 cup water
¼ cup corn oil
3 pieces egg whites (reserve egg yolks for future use)
¼ cup sugar

PROCEDURE
  1. Preheat oven to 350°F/177°C. Prepare 8-inch tubepan.
  2. (K) Combine hotcake mix, water and oil. Mix until smooth.
  3. (K) Beat egg white until soft peaks form. Add sugar gradually, and continue beating until stiff peak stage is reached.
  4. (K) Fold in the meringue mixture into batter mixture until well blended and pour onto prepared pan.
  5. Bake for 40-45 minutes or until done. Invert on a cooling rack. Allow to cool before topping with your favorite fruit, if desired.
YIELD

6=8 servings

NOTES

K = Kid friendly tasks

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