Separate the egg yolks and whites. Add 2/3 of the granulated sugar to the bowl of egg whites little by little while whipping until a meringue with stiff peaks forms. Keep it in the refrigerator.
Add the rest of the granulated sugar into the bowl of egg yolks, and whip until pale and fluffy. Add vegetable oil and the strawberry syrup. Mix well.
Then sift the flour mixture from Step 2 into the bowl, add a small amount of the red food coloring, and mix well with each addition.
Add 1/3 of the meringue from Step 2 to the bowl from Step 4 and fold gently. Add in another half of the meringue and fold.
Lastly, add the batter into the bowl of meringue, and fold gently to avoid breaking the air bubbles. Fold gently from the bottom like using a knife to cut the meringue.
Pour the batter into a chiffon mold. Hold the middle of the mold and bang lightly on the table to let the air bubbles out.
Put it in the oven. Bake at 170°C for about 20 minutes. Make 6 incisions with a bread knife, lower the oven temperature to 160°C, and bake for 10 more minutes.
Cool the cake upside down on a cup. (The cake will fall apart if you try to take it out while hot)
When the cake has cooled, run the side of the mold with palette knife. Use skewers for the middle part. Drop the cake upside down onto a plate.
Adjust the taste of the leftover strawberry sauce from Step 1 by adding powdered suga, and make a sauce for garnish.
(It will be more delicious and fragrant with the sauce)
Story Behind this Recipe
I had a craving for strawberry chiffon cake, so I tried baking it.
1 pack of strawberries is more than enough for the batter and garnish. If you are not going to use the leftover strawberry sauce as a garnish, you can just mash rather than blending in a food mill. The batter is very thick at Step 4, but it will thin out as you mix in the egg whites.