Add the egg whites into a dry bowl, and whip with a hand mixer until stiff peaks form. Midway through, add the sugar in 3 batches. Make sure the peaks are stiff!
Add the egg yolks, honey, and salt into a separate bowl, and mix with a hand mixer. You don't need to wash the mixer.
Add the vegetable oil and water into the Step 2 mixture, and mix some more.
Sift the cake flour and baking powder into the Step 3 mixture. Switch to a spatula, and fold them in.
Add the Step 1 meringue in 3 batches, and fold it in every time without breaking the foam.
When it looks like this, it's good! Be careful not to mix too much.
Pour into the mold and tap it lightly on the counter to remove air bubbles.
Bake in the preheated oven at 170℃ for about 40 minutes. If you cover with aluminum foil for the last 10 minutes, it won't burn.
When it's baked, place upside down on a glass to cool.
When cooled, remove from the pan. If you are not planning to eat it right away, cover with plastic wrap, and put it in the fridge so that it won't get dry.
I baked it in a paper mold to give away as a gift.
Story Behind this Recipe
I rearranged a fluffy chiffon cake recipe that my friend taught me.
Whip the mixture really well until the meringue doesn't fall out even if you tilt the bowl during Step 1. Don't mix too much during Step 4 and 5. Just fold it in. You can change the amount of water to 70 ml and add 10 ml of lemon juice if you like.