2, eggs with egg separator to separate yolks and whites.
3, the egg white into a large bowl without oil sewage, add sugar in stages and beat until stiff peaks.
4, egg yolks add granulated sugar, gently beat with an egg pump, do not whip.
5, add the corn oil to the egg yolks and mix well.
6, add milk and mix well.
7, sift in the low-flour, use a spatula to turn the version evenly.
8. Sheng 1/3 of the whipped egg white into the egg yolk mixture, and use a spatula to flip evenly.
9, then pour the whisked mixture into the remaining egg whites, and toss to coat.
10: Pour the cake batter into the mold and shake out the air bubbles.
11: Preheat the oven to 180 degrees Celsius and cook in the middle for about 35 minutes. Immediately after removing from the oven, invert, cool and take off the mold
12, if you do not frame in time, it is recommended to wrap the chiffon cake with plastic wrap to avoid air drying.
13, with a cake knife sliced into three pieces.
14, slivered almonds into the skillet, roasted over low heat until slightly golden.
15, blackcurrants soaked in brandy for about 10 minutes.
16, add sugar to the light cream in small batches and beat until framed.
17: Spread the whipped light cream on the cake embryo. Sandwich the light cream, wipe well.
18, blackcurrants with kitchen paper to absorb excess water, yard in the sandwich.
19, cover with a slice of cake and spread with whipped light cream.
20: Place the soaked blackcurrants in the sandwich and press them into the whipped cream.
21: Place the last cake slice and spread with whipped light cream.
22: Roughly spread the whipped cream on the top layer, then spread the same around.
23: Finally, trim the surface with a spatula to make the cake look more standard. After laminating the cake, stick sliced almonds around it and decorate it.