Strawberry Chiffon Cake:

Separate the egg yolks and egg whites, add a tablespoon of sugar to the egg yolks and beat

Pour the oil into the egg yolks slowly, stirring while pouring, then add the milk

Add the salt and vanilla extract, and sift the flour and mix well to form an egg yolk batter

Peach the egg whites until they form coarse peaks, then add half of the sugar

Peach until the peaks become fine. Add the rest of the sugar

Whisk the egg whites to dry peaks. Preheat oven to 160°C

Pour 1/3 of the egg whites into the yolk batter and toss to combine

Pour the batter back into the remaining egg whites and toss to combine

Pour into the molds and send to preheated 160°C oven to bake for 35 minutes

Remove from the oven, invert, cool, and unmold

While you are waiting for the cake to cool, soften the giardiniera in cold water with a Add a tablespoon of hot water and melt

Add the custard mixture to the cream and chill

Whip the cream and decorate the cake with the strawberries

Add the mint leaves and sprinkle with powdered sugar

Tips:

1. Be careful not to mix egg yolks or grease with the egg whites when you are separating the yolks and egg whites

2. When you are mixing the egg whites and the yolks, if you find that the yolks have been mixed, it may be difficult to find the right mixture for the egg whites and yolks. When mixing the egg whites and egg yolks, if you find that the egg whites are hard to mix well and appear in small lumps, it means that the egg whites have been over-whipped

3. The batter should be very thick

4. Baked cakes should be thoroughly cooled before decorating them