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1
Sift the flour and set aside.
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2
Separate the egg whites and yolks.
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3
Cold milk is OK. Preheat the oven to 170C.
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4
Add half of the granulated sugar to the egg yolks.
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5
Beat until it becomes whiter and then add the milk and vegetable oil.
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6
Add the vanilla beans (Cut an opening vertically with a knife and with a fork, scrape out the beans) to the mixture from Step 2 and mix together.
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7
Sift the sifted flour from Step 1 into the bowl and mix together very very well, being sure not to form clumps.
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8
Add the remaining granulated sugar little by little to the bowl with the egg whites.
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9
Beat together until a sturdy meringue is formed.
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10
Add 1/3 of the meringue from Step 5 into the mixture from Step 4 and gently mix.
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11
Add another half of the meringue and mix together.
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12
Next, reverse and add the batter mixture into the remaining meringue.
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13
Scoop the batter gently from the bottom and mix in a cutting motion, being careful not to break the foam.
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14
Pour it into the chiffon mold.
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15
Hold the center cylinder and bang the entire mold to get rid of air bubbles.
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16
Set the oven for 30 minutes.
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17
First bake for 20 minutes at 170C.
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18
Midway through the baking, cut 4 ~5 notches in the cake (you don't have to do this).
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19
Then lower the heat to 160C and continue baking (you can also leave it at 170C).
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20
Halfway through this baking time, stick a skewer into the cake and if it comes out clean then the cake is ready.
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21
When it's out of the oven, place it upside down, still in the mold, onto a cup.
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22
If you try to take it out while it's still warm, it will fall apart.
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23
Once the cake has cooled, use a palette knife to remove the cake from the mold.
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24
Use a bamboo skewer to separate around the center cylinder.
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25
Flip it upside down onto a plate, arrange it nicely, and it's finished.
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26
It has such a beautiful height.
