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1
Preheat the oven to 170C.
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2
Separate the egg yolks and egg whites into different bowls.
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3
Add granulated sugar into the bowl of egg yolks, and whip.
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4
Add in water, vegetable oil and vanilla extract.
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5
Whip until it turns pale and air is incorporated.
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6
Sift the cake flour into the bowl.
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7
Switch to a whisk, and whisk well until the flour is incorporated well.
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8
Using a handheld mixer on high speed, whip the egg whites until the egg whites fall off easily from the whisk attachment.
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9
Then add 1/3 of the granulated sugar and whip more.
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10
When the eggs are whipped to soft peaks, add in the remaining granulated sugar.
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11
When the egg whites are whipped to stiff peaks, lower the mixer speed to low and whip for another minute to make a fine meringue.
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12
Add 1/3 of the meringue into the bowl from step 5 and mix well with a spatula.
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13
Add rest of the meringue in the bowl and fold gently without breaking the air in the meringue.
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14
Fold gently like cutting the batter with a knife.
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15
The batter is great when it makes thick ribbons when you lift the spatula.
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16
Pour the batter into a chiffon mold.
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17
Bang a couple times on the table to flatten the surface.
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18
Bake for 30 minutes in a 170C oven.
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19
Take it out of the oven, flip the mold upside down, and cool on top of a can.
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20
Run a paring knife along the side and unmold the cake.
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21
Add sugar into the heavy cream and whip until soft peaks form.
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22
Slice the cake into 6 pieces, and serve with whipped cream and strawberries.
