Chiffon Cake

Flavor: Original; Technique: Baking; Time: Ten minutes; Difficulty: Advanced.

Chiffon Cake Cooking Steps

Pour milk into a bowl.

Pour in walnut oil and mix with milk.

Sift in the flour into the mixture from step 2.

Stir a few times.

Pour the separated egg yolks into the mixture from step 4.

Stir until smooth without lumps.

Beat the egg whites, adding a few drops of white vinegar and a pinch of salt. (The bowl for beating egg whites must be clean, without any oil or water, otherwise the egg whites won’t whip up easily)

Add sugar in three portions, beat the egg whites until stiff peaks form.

Fold one-third of the egg whites into the egg yolk mixture.

After adding all in three portions, mix well.

Pour into the cake mold, remove air bubbles.

Bake in the oven at 160 degrees for 60 minutes.

Remove from the oven, unmold. Taste better after chilling in the refrigerator.