Chiffon Cake (11-inch Round Pan)

Put the all-purpose flour into a bowl and loosen it with chopsticks. Cover the flour with a plate (or a piece of cloth) to prevent water vapor from dripping onto the flour. Cover with a pot lid, steam for 15 minutes after the water boils, then let it cool and sift it.

Separate the egg whites and yolks. In a large bowl, add corn oil, then sift in corn starch and cooked all-purpose flour, and mix evenly (mixing oil and flour can prevent the flour from developing gluten. At this point, the batter will be relatively dry, which is fine; it will become smooth once milk and egg yolks are added). 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 in a preheated oven on the middle-lower rack, using both top and bottom heat. Set the oven temperature to 100°C (the actual internal temperature of this oven is 150°C) and bake for 80 minutes (cover with a sheet of aluminum foil after 60 minutes), then turn to 110°C and bake for 10 minutes. The specific time and temperature needed 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.

Remove from the mold after cooling.

Cut into pieces. The color is attractive, and it is fluffy and soft.