7 “Chiffon cake recipe
1. 50g Mike
2. 25g vegetable oil
3. 48g Flour
4. 12g Corn Starch
5. Salt (a little bit)
6. 3 eggs
7. 60g White sugar
Put the milk and vegetable oil together. Heat the milk and vegetable oil in a container to 140°F(60°C), so that it is hot to the touch, but not too hot.
Pour in the egg yolks and mix well.
Then add the flour and stuff it.
Mix the contents of the container until there are no granules.
In another large bowl, beat the egg whites with an electric mixer until foamy. Gradually add the remaining sugar and salt beat until soft peaks form and the egg whites are glossy.
Combine the contents of the two containers, toss them together, and pour them into the container to be baked. You can add sultanas, sliced almonds, and others you like at the bottom of the container.
Drop it hard after pouring to let it make sure there are no gaps between the cake batter and containers at the base or around the sides.
Bake for 40 minutes in the oven at 325°F(160°C), Use the upper and lower heat.
Remove the cakes from the oven and cool the cake upside down. Once cool to the touch, sliding an offset spatula around the edges to release the cakes from the pans.
You can serve this cake as is or with some whipped cream and jam. The choice is yours; just enjoy and have fun with it.