Ingredients:
Eggs: 4
Low-gluten flour: 4 teaspoons
White sugar: 2 teaspoons
Vinegar: 1 drop
Fresh orange jam: to taste
Instructions:
1. Separate the egg whites. (Note: The darker-colored eggs are from free-range hens at home, and the egg whites are thicker than store-bought ones.)
2. Place the egg yolks in oil, mix with sugar until the oil and water are combined, then sift in the flour and fold until evenly mixed.
3. Gradually add sugar to the egg whites, beating until soft peaks form (when the whisk is lifted, the egg whites form curved peaks).
4. Add one-third of the egg whites to the egg yolk bowl and fold gently (fold from the bottom up, do not stir in circles).
5. Pour the mixed batter into the remaining egg whites.
6. Gently fold until evenly combined to form the chiffon cake batter.
7. Pour the batter into a baking pan lined with parchment paper, smooth the surface, sprinkle with sesame seeds, and firmly tap the pan several times to release large air bubbles inside the batter.
8. Place the baking pan in a preheated oven at 170°C and bake for 20 minutes until the surface turns golden brown.
9. Allow to cool, remove the parchment paper, spread with fresh orange jam, and roll.
