Cake Flour: 85 grams
Baking Powder: 3 grams
Strawberry Appropriate amount White sugar 15 g 1. Separate the egg whites from the yolks. Place the egg whites in a clean, grease-free mixing bowl. Add a few drops of lemon juice, and beat at low speed until frothy, resembling fish eyes. 2. Gradually add 60 grams of white sugar in three portions, and continue beating until stiff peaks form. 3. Place the egg yolks in a separate larger bowl. Add the white sugar and mix well. Then, sequentially add corn oil and milk, stirring to combine. Finally, sift in the mixture of low-gluten flour and baking powder. 4. Use a spatula to fold the batter evenly, forming the egg yolk mixture. 5. Add approximately one-third of the beaten egg whites into the egg yolk mixture, and fold until uniformly combined. 6. Pour the mixture back into the remaining two-thirds of the egg whites, and fold gently until evenly incorporated, forming the chiffon cake batter. 7. Transfer the cake batter into a piping bag. Pipe it evenly onto a baking tray lined with parchment paper, leaving space between each portion.
8. Place in a preheated oven and bake at 180°C (middle rack) for approximately 12 minutes. After baking, let it cool on a wire rack. (Adjust the time as needed based on your oven.) 9. Add sugar to the whipping cream and beat over an ice bath until stiff peaks form. 10. Dice the pre-washed and drained strawberries, then add them to the beaten whipping cream and mix gently. 11. Take a piece of cake and spread an appropriate amount of the cream and strawberry filling. 12. Cover with another piece of cake and repeat until all are assembled.
