Soft & Fluffy Chiffon Cake
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Substances:
* 70ml milk
* 65ml cooking oil
* 90g low-gluten flour
* 10g corn starch
* 70g sugar
* 5ml lemon juice
Steps:
1. Separate egg whites from yolks and freeze whites for quarter-hour.
2. Combine milk and oil. Sift in flour and corn starch, stir easy. Add yolks and blend nicely.
3. Add lemon juice to egg whites. Add sugar and beat till stiff peaks type.
4. Preheat oven to 160°C (320°F). Fold meringue into yolk batter gently.
5. Pour batter into 8-inch mildew. Place on tray with scorching water.
6. Bake 60–70 minutes. Toothpick check for doneness.