Mix yolks and
160 grs sugar+ salt until mixture become lemon color
and water, then oil little by little.
Sift flour and BP into the mixture
and mix well
Beat egg whites with 100 grs sugar until firm
Add 1/3 of meringue into mixture and mix very well with whisk
remaining meringue and mix roughly using a spatula. Don’t over
Put the batter into a chiffon cake mold.(don’t grease the pan)
Chase air out of mixture by dropping the molded cake onto kitchen counter
Bake 40 to 50 min at
When baked remove cake from mold right away upside down on a cooling rack.
This will prevent
the cake from collapsing.