Basic Fluffy Chiffon Cake - egg yolks

Method

• Preheat the oven to 170C.
• Separate the egg yolks and egg whites into different bowls.
• Add granulated sugar into the bowl of egg yolks, and whip.
• Add in water, vegetable oil and vanilla extract.
• Whip until it turns pale and air is incorporated.
• Sift the cake flour into the bowl.
• Switch to a whisk, and whisk well until the flour is incorporated well.
• Using a handheld mixer on high speed, whip the egg whites until the egg whites fall off easily from the whisk attachment.
• Then add 1/3 of the granulated sugar and whip more.
• When the eggs are whipped to soft peaks, add in the remaining granulated sugar.
• When the egg whites are whipped to stiff peaks, lower the mixer speed to low and whip for another minute to make a fine meringue.
• Add 1/3 of the meringue into the bowl from step 5 and mix well with a spatula.
• Add rest of the meringue in the bowl and fold gently without breaking the air in the meringue.
• Fold gently like cutting the batter with a knife.
• The batter is great when it makes thick ribbons when you lift the spatula.
• Pour the batter into a chiffon mold.
• Bang a couple times on the table to flatten the surface.
• Bake for 30 minutes in a 170C oven.
• Take it out of the oven, flip the mold upside down, and cool on top of a can.
• Run a paring knife along the side and unmold the cake.
• Add sugar into the heavy cream and whip until soft peaks form.
• Slice the cake into 6 pieces, and serve with whipped cream and strawberries.