Chiffon Cake (11-inch Heart-shaped Cake Mold)

Separate the egg whites and yolks. In a large bowl, add corn oil, sift in low-gluten flour and corn starch, 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 a baking tray from the oven, put it into a preheated oven on the middle-lower rack with both top and bottom heat, set the oven temperature to 100°C (the actual baking temperature inside this oven is 150°C), bake for 70 minutes, then switch to 110°C and bake for 10 minutes. This effectively prevents the surface from being too thin and easily sticking (the specific time and temperature should be determined according to your own oven).

After taking it out of the oven, lightly tap the mold to release internal heat and prevent 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.

Beautifully shaped, pale yellow in color, fluffy and soft, fragrant and delicious.