Fluffy chiffon cake

1. 1

   Preheat the oven to 350F (175C), mix wheat flour and baking powder.

2. 2

   Whip up egg yolks and sugar (30g), add water, oil and whip.

3. 3

   When they turn into light-colored, smooth texture, add wheat flour, baking powder and mix them completely.

4. 4

   Stir egg whites softly, and add sugar (60g) and whip them until stiff.

5. 5

   Whip them so they are stiff til they turn into stable foam.

6. 6

   Tip: Give them 3 minutes extra time whipping after you feel it's enough.

7. 7

   Mix 1/3 meringue and egg yolks well.

8. 8

   Pour egg yolks into meringue and mix gently to keep the foam.

9. 9

   Pour into a chiffon cake pan.

10. 10

    Hit the pan's bottom against the counter lightly to collapse bubbles.

11. 11

    Bake in the oven for 40-45 minutes.

12. 12

    Turn it upside down and cool it down completely.

13. 13

    You can arrange it like this.

14. 14

    It goes will with cream & fruit

15. 15

    Note: Making a fluffy, stable meringue: that's the key to success!

* Per serving · 4 servings · Values may vary.

No additional tips available.