Light and Fluffy Chiffon - eggs

Method

• Separate the egg yolks from the egg whites.
• Preheat your oven to 160C.
• Sift the cake flour.
• Put the egg yolks and half of the sugar in a bowl, and mix it well with a hand mixer until it becomes whitish.
• Once it has turned whitish, add the milk and mix it all together.
• Add the sifted cake flour little by little, switch from the hand mixer to a whisk to keep it from clumping, and mix it well.
• Add in the vanilla essence.
• Now make the meringue.
• Add the egg whites to the remaining sugar, and whip them until stiff peaks form or until the bowl can be held upside without the meringue moving.
• Add 1/3 of the meringue to the egg yolk batter bowl and whisk it in firmly.
• Then add half of the remaining meringue and fold it in with a spatula until it reaches a consistency where it can be cut with the spatula, and finally add the remaining meringue and mix until it reaches the same consistency.
• (All together, add the meringue 3 times) Make sure to mix it well.
• Pour the batter into the cake mould from a height.
• Run a chopstick through the batter once to get rid of any air trapped inside and bake the cake at 160C for 30 to 35 minutes.
• Once the cake has finished baking, turn the pan upside down and let it cool completely before removing the cake from the mould.
• Please remove it slowly and with caution.