Bake the chiffon cake at 160 degrees for 60 minutes.

Preparation steps:

1. First, separate the egg yolks and egg whites and set aside. Mix vegetable oil, milk and 30 grams of fine sugar with a hand-held egg beater and mix well

2. Add the sifted low-gluten flour and mix until the powder disappears.

3. Add egg yolk, mix well, and cover with a damp cloth to prevent it from drying out.

4. Add lemon juice to the egg whites and beat with an electric egg beater until fish-eye bubbles form. Add salt and fine sugar for 1/3 of the egg whites and continue beating.

5. Beat until the rough foam disappears and the meringue becomes thick and fine foam, then add 1/3 of the fine sugar used for the egg white part and continue beating.

6. Beat the egg whites until lines appear, add the remaining sugar and continue beating.

7. Beat the meringue. When the egg beater is pulled up, you can pull out short, upright corners.

8. Take one third of the beaten egg whites and add it to the egg yolk paste. Using the stirring method, mix the egg whites and egg yolk paste evenly.

9. Pour the mixed egg yolk paste into the remaining egg whites, and continue to stir until the egg yolk paste and egg whites are completely mixed.

10. Pour the mixed batter into the mold and shake out the big bubbles in the batter. Place in the middle and lower racks of the preheated oven and bake at 160° for 60 minutes. After taking it out of the oven, wait for the cake to cool completely before unmoulding it.