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1
Add 1/2 of the granulated sugar to the egg yolks, and mix until the mixture is smooth.
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2
Add the oil and water, and mix some more.
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3
Add the sifted cake flour and baking powder, and mix until the mixture is no longer floury.
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4
Add the remaining granulated sugar into the egg whites, and mix until stiff peaks form.
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5
It should be firm enough that if you flip the bowl, the meringue doesn't slide off.
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6
Add 1/3 of the meringue to Step 2, and mix with a whisk to thin the batter.
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7
Switch to a spatula, and add 1/2 of the remaining meringue, and fold it in quickly.
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8
When there are still white lumps in the mixture, add the remaining meringue, and fold it in quickly until no longer lumpy.
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9
Pour the mixture into the mold from a height, and tap on the table a few times to smoothen the batter.
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10
Bake in the oven preheated to 170C for 30 minutes.
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11
When baked, place it on a bottle or something to hold it upside down, and wait until it has completely cooled.
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12
Run a chiffon knife around the edges of the pan to remove from the mold, and it's done.
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13
I baked one cake in 12 cm square mold illustrated in the picture (35 minutes for baking) and one in 12 cm diameter paper chiffon mold.
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14
When you are using 15 cm diameter chiffon mold, fill it up about 70% full and bake.
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15
You will have some leftover batter.
