-
1
Sift the cake flour.
-
2
Separate the eggs into egg yolks and egg whites.
-
3
It's ok to use cold milk.
-
4
Preheat the oven to 170C.
-
5
Add 1/2 of the granulated sugar into a bowl with egg yolks.
-
6
Whip until it becomes white and thick.
-
7
Add the milk and vegetable oil.
-
8
Sift in the cake flour which was already sifted in Step 1.
-
9
Mix well until no longer lumpy.
-
10
Add the vanilla beans (make a cut lengthwise, and scrape out the beans using the tip of a fork) into Step 3, and mix.
-
11
Add the remaining granulated sugar little by little into a bowl with the egg whites, and whip until stiff peaks form.
-
12
Add 1/3 of the meringue from Step 5 into Step 4, and fold it in.
-
13
Add 1/2 of the remaining meringue, and fold it in again.
-
14
This time, transfer the egg yolk mixture into the meringue, and mix the mixture using a cut-and-fold motion to leave as much of the air in the meringue as possible.
-
15
Pour into the chiffon cake mold.
-
16
Tap the mold onto the counter to remove air bubbles while holding the middle part .
-
17
Bake in the oven preheated to 170C for about 25 minutes.
-
18
Make 4 ~ 5 cuts on the surface with a bread knife when half way through baking.
-
19
When baked, place on top of a mug or something upside down, and wait until cooled.
-
20
If you remove it from the mold while it's still warm, it will fall apart.
-
21
When cooled, run a palette knife around the edges of the mold, and remove it.
-
22
It works better with a bamboo skewer for the inner edge.
-
23
Serve on a plate upside down, and garnish, then done.
-
24
Even if it's small, it has a nice height and looks very beautiful.
