Maple Syrup Chiffon Cake

Taste: Sweet; Technique: Baking; Time: 45 minutes; Difficulty: Moderate.

Step-by-Step Instructions for Making Maple Syrup Chiffon Cake

Add maple syrup to egg yolks;

Whisk over hot water until the egg yolk mixture turns pale and thick;

Remove from heat, add corn oil, and mix well;

Add milk and mix well;

Sift in cake flour at once;

Fold until smooth, without lumps, and the batter is smooth and falls in a ribbon, cover with plastic wrap to prevent drying and crusting.

Add a pinch of salt and a few drops of freshly squeezed lemon juice to the egg whites;

Using an electric mixer, beat on high speed until foamy, then add caster sugar;

Continue beating until the foam is fine, then add maple syrup;

Switch to medium-low speed, continue beating until stiff peaks form, forming meringue;

Take 1/3 of the meringue and fold it into the egg yolk mixture until well combined;

Then pour it back into the remaining meringue;

Fold gently until smooth, fine, and stable without air bubbles;

Pour the batter into the pan, fill it 80%, tap it lightly on the countertop before baking to remove large air bubbles.

Preheat the oven to 180°C, then reduce to 160°C after putting the cake in, bake for 30-35 minutes, and invert the cake immediately after baking to cool.