How do I go about making Cream Chiffon Cake?
Here's a recipe for Cream Chiffon Cake:

Ingredients:

• 6 eggs, (separated and at room temperature)
• 1/4 teaspoon cream of tartar
• 1/4 cup oil
• 1/2 cup milk, room temperature
• 1/2 cup all purpose flour
• 1/2 cup sugar
• 3 cups heavy cream
• 1 cup icing sugar
• 2 teaspoons vanilla extract
• fruit of decoration

Instructions:

1. Place the oil and flour into a large mixing bowl and mix well until thick. Next, add the milk and egg yolks and mix until smooth.
2. Place egg whites into a stand mixer fitted with a whisk attachment and beat until frothy. Add cream of tartar and keep beating for 1 minute and then slowly sprinkle in the sugar. Continue beating until stiff peaks form.
3. Gently fold the meringue into the egg yolk mixture in 3 stages until fully combined and homogenized. Do not overmix.
4. Pour into 2 small ungreased pans or one 8’ pan and bake at 155°C (310°F) for 40-50 mins.
5. Once done, leave to cool completely inside the pan.
6. Place heavy cream, vanilla and icing sugar into a stand mixer with a whisk attachment. Beat on medium until stiff peaks. You can adjust the amount of sugar to your liking.
7. Once the cake has completely cooled, go around the sides with a knife and carefully take it out.
8. Frost the cake with the cream and top with fresh fruits.
9. Serve.

Enjoy your Cream Chiffon Cake!