2. Egg whites into a large bowl without oil or water, add sugar in small batches and beat until stiff peaks

3. Egg yolks add sugar, gently beat with an egg whisk, do not whip

4. Add corn oil to the yolks and stir to combine

5. Add milk and stir to combine

6. Sift in the low-flour, use a spatula to turn evenly

7. Sheng 1/3 of the whipped egg whites into the egg yolk mixture, use a spatula to turn evenly

8. Pour the mixture into the remaining egg whites, turn evenly

9. Pour the mixture into the molds, shake out the bubbles

10. Preheat the oven to 180 degrees, 35 minutes in the middle layer. The cake is ready to be served in the oven. After removing from the oven, immediately invert and cool down to remove 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. Use a cake razor blade to slice it into three slices

13. Place the sliced almonds in a skillet and roast them on a 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

20.

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

24.