Chiffon Cake (戚風蛋糕)

This is used to make two 8" x 2" cakes.

Ingredients:

Egg - 8 Large
Cake flour - 136g
Oil - 64g
Milk - 64g
Sugar - 96g for egg white
Sugar - 48g for egg yolk

Steps:

1. Preheat oven to 340°F.
2. Separate eggs into egg yolk and egg whites.

3. In a mixing bowl, beat egg yolk and sugar lightly. Add oil and milk, and then sift in the cake flour, mix well.

4. In a clean mixing bowl, use electrical mixer to beat egg white at high speed to firm peak. Sugar for egg whites are added in 3 batches during the mixing process.

5. Pour 1/3 of egg white mixture into egg yolk batter. Gently fold with a spatula to mix them well. 

6. Pour the egg yolk batter into the egg white bowl in a thin stream. Gently fold the batter into the egg whites. Use a spatula to cut down vertically through the mixture. Move the spatula across the bottom of the bowl; bring it back up the other side, carrying some of the mixture from the bottom over the surface. Repeat this process, rotating the bowl, until the ingredients are combined.

7. Pour the cake batter to two 8" round cake pans. The pan bottom should be greased, or lay some parchment paper so it is easy to remove the cake later.

8. Hold the cake pan and bang the bottom on the table a couple of times to release large air bubbles from the batter.
9. Bake both cake pans in oven for about 45 minutes or until the cake is golden and the top of it springs back when lightly touched.

10. Take out the cake pans, and cool off on cake rake upside down. After the cakes are totally cooled, take them out of the pans.