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1
Keep eggs in the fridge until just before using.
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2
Measure the ingredients.
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3
Preheat oven to 160C.
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4
Crack eggs and separate egg white and egg yolk in different bowls.
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5
Take half of the sugar and add it into the egg white bowl in three separate amounts, whisking well each time.
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6
Mix until a glossy meringue forms.
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7
Set aside.
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8
Now add remaining sugar into egg yolk bowl.
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9
Whisk until consistency thickens.
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10
Pour in the warmed milk and mix.
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11
Adding warm liquid makes the cake moist.
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12
Add vegetable oil and mix some more.
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13
Add sifted flour and combine.
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14
Combining flour well with mixture at this stage makes it easier to remove cake from mold.
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15
Now add 1/3 of the meringue into egg yolk mixture and whisk lightly.
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16
Next add another 1/3 of the meringue and mix quickly and evenly.
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17
Pour this batter back into the meringue bowl and gently combine, being sure not to break the foam.
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18
Pour batter into the chiffon cake pan, tap on the kitchen counter 2 ~ 3 times to release any air trapped inside
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19
Bake in 160C oven for 35 minutes.
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20
However, after just 7 to 10 minutes, remove cake and use a knife to mark the surface of the cake with 6 lines.
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21
Then return to heat.
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22
Once baked, drop mold onto kitchen counter then turn over and rest the mold on the neck of a bottle.
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23
Allow to cool down.
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24
For the salty caramel flavor.
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25
Place 5 g of salt, 35 g of caramel sauce and 40g of milk in a bowl.
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26
Heat over boiling water to melt the salt.
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27
Then add at Step 5.
