-
1
Measure the ingredients in preparation.
-
2
Sift the flour and mix the vegetable oil and water together.
-
3
Preheat the oven to 170C.
-
4
Separate the egg yolks and egg whites.
-
5
Lightly break up the egg whites, add in half of the sugar, and whip.
-
6
Whip it on high speed for 3 minutes to make a glossy meringue!
-
7
Mix it at a low speed to give it an even consistency.
-
8
Lightly break up the egg yolks, and add the remaining sugar.
-
9
Whip it until it turns white and thick like mayonnaise...
-
10
Add the water and vegetable oil a bit at a time while mixing.
-
11
Add vanilla oil and flour, and mix well with an egg beater.
-
12
Add 1/3 of Step 3 to 5, and mix well with an egg beater.
-
13
Add the remaining meringue, switch to a rubber spatula, and mix well from the bottom.
-
14
This is how I mix the batter: place the rubber spatula in front of you, run it along the side of the bowl and press down to the bottom, then turn the bowl 90 degrees with your other hand.
-
15
Once the batter has a glossy sheen to it, pour it into the pan.
-
16
Tap the bottom of the pan 7 times, or stir around with a toothpick to remove air pockets.
-
17
Bake in the oven for 40 minutes.
-
18
Check to see if it is baked through...
-
19
It is done if you poke it with a toothpick and it comes out clean!
-
20
Flip the entire mold over to cool.
-
21
Remove it from the mold once it has cooled.
-
22
First, carefully stick a palette knife between the center of the mold and chiffon cake, and remove.
-
23
Continue around the outer edges...
-
24
Carefully take it out and remove the tube in the center.
-
25
Next, carefully remove from the bottom.
-
26
You can add 60 g of mini chocolate chips in with the flour.
-
27
If you want to settle the expanded cake, try adding in 1/2 teaspoon of baking powder along with the flour.
