-
1
First, make the strawberry sauce.
-
2
Separate the egg yolks and whites.
-
3
Add 2/3 of the granulated sugar to the bowl of egg whites little by little while whipping until a meringue with stiff peaks forms.
-
4
Keep it in the refrigerator.
-
5
Add the rest of the granulated sugar into the bowl of egg yolks, and whip until pale and fluffy.
-
6
Add vegetable oil and the strawberry syrup.
-
7
Mix well.
-
8
Then sift the flour mixture from Step 2 into the bowl, add a small amount of the red food coloring, and mix well with each addition.
-
9
Add 1/3 of the meringue from Step 2 to the bowl from Step 4 and fold gently.
-
10
Add in another half of the meringue and fold.
-
11
Lastly, add the batter into the bowl of meringue, and fold gently to avoid breaking the air bubbles.
-
12
Fold gently from the bottom like using a knife to cut the meringue.
-
13
Pour the batter into a chiffon mold.
-
14
Hold the middle of the mold and bang lightly on the table to let the air bubbles out.
-
15
Put it in the oven.
-
16
Bake at 170C for about 20 minutes.
-
17
Make 6 incisions with a bread knife, lower the oven temperature to 160C, and bake for 10 more minutes.
-
18
Cool the cake upside down on a cup.
-
19
(The cake will fall apart if you try to take it out while hot)
-
20
When the cake has cooled, run the side of the mold with palette knife.
-
21
Use skewers for the middle part.
-
22
Drop the cake upside down onto a plate.
-
23
Adjust the taste of the leftover strawberry sauce from Step 1 by adding powdered suga, and make a sauce for garnish.
-
24
(It will be more delicious and fragrant with the sauce)
