Use decorative paper cups instead of a tube pan, and kids would enjoy peeling the paper off!
Chiffon Cake Cups
Yield: 8 paper cups (9 fl oz)
1 inch vanilla pod
1/3 cup boiling water
1/3 cup vegetable oil
4 eggs, separated
2/3 cup granulated sugar
3/4 cup cake flour
1 teaspoon baking powder
1/2 teaspoon lemon juice
Preheat oven to 350F.
Using a small sharp knife, cut the vanilla pod in half lengthwise and scrape out the seeds. Combine the vanilla beans, boiling water and vegetable oil.
In a large bowl using a whisk, stir the egg yolks and half of the sugar. Add the vanilla mixture, and then the cake flour and baking powder.
In another clean and dry bowl, beat the egg whites and lemon juice until opaque using an electric mixer. Gradually add the rest of the sugar, and continue to beat on high speed until glossy, stiff peaks form, for about 5 minutes in total.
Working with a spatula, add 1/3 of the meringue into the batter and mix well. Gently fold in the rest of the meringue.
Transfer the batter into the paper cups evenly. (Do not grease your cups, please!) Place on a baking sheet and bake in the oven for 25 minutes, or until a knife inserted in the center of a cake comes out clean.
How To Eat:
Make a cut on top and peel the paper off. Serve with whipped cream and fruits if you like.