Chiffon Cake (10-inch Standard Height Round Pan)

Put the low-gluten flour into a bowl and loosen it with chopsticks. Cover the flour with a cloth to prevent water vapor from dripping onto the flour, then put on the pot lid. Steam for 15 minutes after the water boils, cool, and sift.

Separate the egg whites and yolks. In a large bowl, add corn oil, sift in corn starch and steamed low-gluten flour, and mix evenly (mixing oil and flour can prevent the flour from developing gluten). Then add milk and egg yolks, and mix into a smooth egg yolk batter. Set aside.

Add salt and vinegar to the egg whites, then add sugar in three additions, beating until stiff peaks form (you should be able to lift the beaters and see upright small peaks).

Take 1/3 of the egg white mixture and add it to the egg yolk mixture, fold with a rubber spatula until well combined, then pour the egg yolk mixture into the remaining egg white mixture and mix using a folding and cutting method until the egg white mixture and egg yolk mixture are completely integrated.

Pour the mixed cake batter into the mold, gently tap the mold to release large air bubbles.

Place the mold on an oven tray provided with the oven, put it into the preheated oven on the middle-lower rack, using both top and bottom heat, set the oven temperature to 100°C (the actual baking temperature inside this oven is 150°C), bake for 60 minutes, cover with aluminum foil, then increase to 110°C and bake for 10 minutes (the specific time and temperature should be determined according to your own oven).

After coming out of the oven, gently shake the mold to release the internal heat, preventing shrinkage and collapse, then immediately invert it onto a cooling rack.

Demold after cooling. The surface is smooth without cracks, it does not taper, does not collapse, and when pressed lightly with the palm, it bounces back like a sponge.

The interior is delicate and dense, fluffy and soft.

Color is attractive, fragrant and delicious.