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1
Combine all powdered ingredients and sift.
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2
Separate egg yolks and egg whites.
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3
Preheat oven to 170C.
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4
Add half of the granulated sugar into the bowl with the egg yolks and whip until white and thick.
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5
Add vegetable oil, water, and brandy.
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6
Sift the powdered ingredients into the bowl.
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7
Make sure to mix well.
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8
Into the bowl of egg whites, add the rest of the granulated sugar in small batches to make a thick meringue.
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9
Add a third of the meringue to the batter from step 3 and fold in.
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10
Then, add half of the remaining meringue and mix together.
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11
Finally, pour the batter into the bowl of the remaining meringue.
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12
Fold in lightly in a cutting motion from the bottom up.
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13
Pour into the chiffon mold.
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14
Hold the center of the mold, lift, and tap lightly onto the workplace to remove any air bubbles.
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15
Set the timer for 30 minutes and bake in a 170C oven.
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16
Optional: While it's baking, make four to five cuts into the cake.
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17
Turn the oven down to 160C about 10 minutes before finishing (you could omit this step and keep it at 170C if you wish).
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18
Take it out, flip the mold upside-down, and set on a glass to cool.
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19
The cake will fall apart if immediately taken out of the mold.
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20
When the batter has cooled down, use a cake knife to remove the edges.
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21
Use a bamboo skewer for the center.
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22
Flip over and transfer onto a plate.
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23
Done.
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24
Serve with whipped cream and fruits if you wish.
