Preheat the oven to 160℃ (325℉). Sift the flour 2 or 3 times. Mix the ● ingredients.
Separate the egg whites and yolks and whip up a meringue.
Add ○ sugar to the egg whites in 3 or 4 batches. Whip until stiff peaks form. Tip: During the last minute, whip on low speed.
Add the △ sugar to the egg yolks in 2 or 3 batches and whip until they turn pale and heavy.
Add the ● ingredients to the egg yolks and mix.
At this point, gradually add the sifted flour and mix well.
Add the mixture from Step 6 to the meringue in 2 or 3 batches. Mix together without popping the delicate bubbles.
Pour into the cake dish, gently rapping the pan 2 or 3 times against the counter.
Bake in the 160℃ (325℉) preheated oven for 30 to 35 minutes. Do not open the door in the middle of baking.
It's finished baking.
Once it's finished baking, flip it upside down and let it cool completely.
Once it's completely cooled, insert a knife between the cake dish and the cake, and spin it around once. Insert a bamboo skewer between the cake and the center part of the mold. Lastly, take it out with a knife.
It should look like this.
Because it varies, after 30 minutes of baking, if the cake makes a "puff" noise when touched, bake for an additional 5-10 minutes. The total baking time should be around 40-45 minutes.
You can also make a simple shortcake with this batter Recipe ID: 1834812.
There's also a chocolate version Recipe ID: 1834842.
Story Behind this Recipe
My older sister taught me this recipe a while ago. Anybody who receives this chiffon cake will be happy.
Please don't mix Step 3 too much. When you add the egg whites and yolks together, if the egg whites are too hard, the yolks won't mix in well and at the end, the whites will form clumps.