• Eggs (M–L size)3
• Sugar60–70g
• Milk50g
• Vegetable oil (salad oil)40g
• Cake flour (all-purpose flour)60g
• Baking powder (optional)3g

1. 1

   Measure out all ingredients in advance. Divide the sugar (60–70g) into two equal portions. Separate the eggs into yolks and whites. Bring the egg yolks to room temperature, and keep the egg whites refrigerated until needed. Sift the cake flour (60g) and baking powder (3g) together. Preheat the oven to 160℃.

2. 2

   Place the egg whites and a pinch of salt into a clean bowl. Using a hand mixer on low speed, loosen the whites, then switch to high speed and beat until soft peaks form.

3. 3

   Once soft peaks form, add half of the sugar in 3 additions, beating well after each addition. Continue beating until the meringue is glossy and firm. Switch to low speed to refine the texture. The meringue should be stiff enough that it doesn't fall out when the bowl is turned upside down.

4. 4

   In a separate bowl, combine the egg yolks and the remaining half of the sugar. Beat on high speed with a hand mixer until the mixture turns pale and thick.

5. 5

   Warm the milk (50g) in the microwave at 500W for 10–15 seconds. Add it to the egg yolk mixture and mix briefly on low speed. Then add the vegetable oil (40g) and mix again on low speed.

6. 6

   Add the sifted cake flour (60g) and baking powder (3g) all at once. Mix thoroughly on low to medium speed until no flour streaks remain. Mix carefully until fully combined.

7. 7

   Add 1/3 of the meringue from Step 3 to the egg yolk batter. Mix on low speed until evenly incorporated.

8. 8

   Add half of the remaining meringue and gently fold with a rubber spatula, being careful not to deflate the bubbles.

9. 9

   Pour the batter from Step 8 into the meringue bowl. Using a rubber spatula, fold gently by scooping up from the bottom. Occasionally cut through the batter to ensure no streaks of egg white remain.

10. 10

    Once the meringue is fully incorporated, pour the batter into the chiffon cake pan. Use chopsticks or a skewer to trace a circle through the batter to release air bubbles, then gently tap the pan on the counter 2–3 times while holding down the center tube.

11. 11

    Bake in the preheated oven at 160℃ for 30–35 minutes. Once baked, gently drop the pan from a height of about 30cm twice to prevent shrinkage. Insert a skewer into the center — if it comes out clean with no wet batter, invert the pan and let it cool completely upside down.

12. 12

    Once fully cooled, remove the cake from the pan.

Make sure all bowls and utensils are completely clean and free of moisture — this is key for a successful meringue. Beat the meringue until it is so stiff it doesn't budge even when the bowl is inverted. Finishing with the hand mixer on low speed helps refine the texture. If using a round cake pan instead of a chiffon pan, line the bottom and sides with parchment paper for easy removal.

• Calories275 kcal
• Protein6 g
• Fat13.8 g
• Carbs31.2 g
• Sodium0.2 g