Main ingredients

Milk ? : 65

Vegetable oil : 50

Sugar : 85

Egg yolks : 60

Low gluten flour ? : 100

Egg Whites : 111

Accessories

Baking Powder : 5ml

Steps

First Step

1. Separate the egg whites and egg yolks, and then prepare the granulated sugar.

Step 2

2. Weigh the low gluten flour, vegetable oil, milk and baking powder.

Step 3

3. Whisk the egg yolks well and mix in 25g of granulated sugar.

Step 4

4. Whisk the egg yolks well, then mix in the appropriate amount of vegetable oil, add the vegetable oil in 3 batches, whisking each time until there are no oil blooms before mixing in the vegetable oil.

Step 5

5. Whisk well, then stir in the milk.

Step 6

6. Sift in the flour and baking powder.

Step 7

7. Stir with a spatula until the batter is smooth and free of dry powder.

Step 8

8. Add granulated sugar to the egg whites 3 times each and beat with an electric mixer. 60g of sugar was used in the egg whites.

Step 9

9. Beat the egg whites until well blended, lift the beater head and pull out the egg whites at a sharp angle.

Step 10

10. Take a small portion of the egg whites and mix them into the egg yolk mixture, using a spatula to mix from top to bottom, not in circles.

Step 11

11. Pour all of the well-mixed yolk batter into the egg white batter and continue to mix.

Step 12

12. Pour the cake batter into the baking dish, eight minutes full. Shake the baking sheet a few times to get out any large air bubbles.

Step 13

13. When the oven is finished preheating at 150 degrees Celsius, place the baking sheet in the middle of the oven and bake for 40 minutes.

Step 14

14. Sizzling chiffon cake out of the oven.