150g eggs, 50g low-flour, 24g corn oil, 24g milk, 36g sugar (for egg whites), 18g sugar (for egg yolks)

Practice

1. Separate egg yolks and whites with an egg separator

2. Put egg whites in a large bowl without oil or water, and beat with granulated sugar in small portions until stiff peaks form

3.

3. Add the sugar to the egg yolks and gently beat with an egg whisk, do not whip

4. Add the corn oil to the egg yolks and mix well

5. Add the milk and mix well

6. Sift in the low-flour mixture, and turn with a spatula to coat evenly

7. Sheng 1/3 of the whipped egg whites into the egg yolk mixture, and turn with a spatula to coat well

8. Pour the mixture into the remaining egg whites and mix well

9. Pour the cake batter into the mold and shake to remove any air bubbles

10. Preheat the oven to 180 degrees Celsius and leave it in the middle for about 35 minutes. Remove from the oven and invert immediately, cool and take off the mold

11. If you do not frame the cake in time, it is recommended to wrap the chiffon cake with plastic wrap to avoid drying out

12. Slice the cake with a cake cutter into three slices

13. Place the sliced almonds in a skillet and roast over low heat until lightly golden

14. Soak the blackcurrants in brandy for about 10 minutes

15. Add the sugar in small portions and beat until the cake is ready for framing

16. Spread the whipped cream on the cake shell. Cover with a slice of cake and spread with whipped light buttercream

19. Place soaked blackcurrants in the middle of the layer and press them into the light buttercream

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21. Roughly spread the whipped cream on the top layer, then spread the same on the surrounding area

22. Finally, use a spatula to trim the surface of the cake to give it a more elegant look

23. After laminating, stick sliced almonds around the cake to decorate

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