Fluffy chiffon cake

Directions

1. 1
   Preheat the oven to 350F (175C), mix wheat flour and baking powder.
2. 2
   Whip up egg yolks and sugar (30g), add water, oil and whip.
3. 3
   When they turn into light-colored, smooth texture, add wheat flour, baking powder and mix them completely.
4. 4
   Stir egg whites softly, and add sugar (60g) and whip them until stiff.
5. 5
   Whip them so they are stiff til they turn into stable foam.
6. 6
   Tip: Give them 3 minutes extra time whipping after you feel it's enough.
7. 7
   Mix 1/3 meringue and egg yolks well.
8. 8
   Pour egg yolks into meringue and mix gently to keep the foam.
9. 9
   Pour into a chiffon cake pan.
10. 10
    Hit the pan's bottom against the counter lightly to collapse bubbles.
11. 11
    Bake in the oven for 40-45 minutes.
12. 12
    Turn it upside down and cool it down completely.
13. 13
    You can arrange it like this.
14. 14
    It goes will with cream & fruit
15. 15
    Note: Making a fluffy, stable meringue: that's the key to success!