Chiffon cake:
Materials:
Low gluten 100g, 110g egg whites, 60g egg yolks, 60g granulated sugar (add to egg whites), 25g granulated sugar (add to egg yolks), 65g milk, 50g vegetable oil, 1 tsp baking powder (5ml)
Do:
First of all, yolks and egg whites of the eggs are Separate them. The bowl for the whites needs to be oil and water free. Mix the egg yolks with granulated sugar and whip them with a whisk until they are bulky, thick and light in color.
Add the corn oil (or unflavored vegetable oil such as sunflower oil) in three additions. Beat with a whisk until well blended before adding the next.
Add the milk and stir gently to combine.
Mix the low gluten flour and baking powder and sift into the egg yolks.
Use a rubber spatula to mix well to make an egg yolk batter. Set the yolk batter aside and set aside.
Wash and dry the whisks and start whipping the egg whites. When the whites reach fish-eye peaks, add 1/3 of the granulated sugar. Continue beating and add the rest of the sugar in two batches.
Whip the egg whites until they form dry peaks (when you lift the whisk, the egg whites will form upright peaks).
Pour 1/3 of the whites into the bowl of yolks.
Toss well (from the bottom up, not in circles).
Pour the batter into the remaining egg whites.
Toss again to combine and form a chiffon cake batter.
Pour the batter into the molds, about 4 minutes full. Shake the molds on the counter a few times to get out any large air bubbles.
Place the cake molds into a preheated oven at 150°C, second last layer, and bake for 45-50 minutes.
Remove the cake from the oven when it is done. The cake will be able to expand to 8 or 9 minutes of the full size of the mold after baking, and the top may be slightly higher than the mold.
Place the cake out of the oven immediately upside down on the baking sheet until completely cooled.
After the cake has cooled, unmold it. It can be used to make a laminated cake or cut into pieces and eaten straight away.