Maple Chiffon Cake

Flavor: Milky; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Step-by-Step Guide to Making Maple Chiffon Cake

Separate egg yolks and whites into clean, oil-free containers. Mix egg yolks with milk and salad oil until well blended.

Add maple syrup and mix well.

Sift the flour twice and pour into the egg yolk mixture. Stir until completely mixed and no lumps remain.

The batter should be very thick. Set aside.

For the egg whites, add cream of tartar and beat with an electric mixer on high speed until coarse bubbles form. Add 1/3 of the fine sugar and continue beating until soft peaks form. Add another 1/3 of the fine sugar and beat until slightly white with a few lines appearing. Add the final 1/3 of the fine sugar and beat until glossy and stiff peaks form, with the lifted beater forming curved peaks.

Continue beating on low speed until the beater forms short, upright peaks, indicating dry foam stage.

Pour the batter back into the container with the egg white mixture and fold gently until well combined.

The well-folded cake batter should be smooth, glossy, thick, stable, and without too many air bubbles. Make sure to thoroughly fold the two batters together.

Pour the batter into the mold, smooth it out with a spatula, and gently tap twice to remove air bubbles.

Preheat the oven to 160 degrees Celsius and bake for 45-50 minutes.