Ingredients:
3 eggs
2. Stir until fully combined and the granulated sugar is dissolved.
3. Sift together the low-gluten flour, cocoa powder, and baking powder into the milk bowl. 4. Stir in a straight line; do not overmix by stirring in circles, as this will develop the gluten and affect the texture of the cake. 5. Separate the egg whites from the yolks. Add the yolks to the batter and mix in a straight direction. 6. Place the egg whites into a bowl. Whisk until large bubbles form, then add 10g of sugar and continue whisking. 7. Whisk until small bubbles form, then add 10g of sugar and continue whisking. 8. Whisk until streaks appear, then add another 10g of sugar and continue whisking. 9. Whisk until the whisk is lifted and a small, slightly curved peak forms. 10. Add the whisked egg whites to the egg yolk batter in three batches, mixing thoroughly after each addition.Brush a layer of vegetable oil around the inner surface of an 11 cm cake mold. Pour the prepared batter into the mold, gently tap to release air bubbles, and prepare for baking.
Preheat the oven to 160°C. Place the mold on the second-to-last rack and bake for approximately 40 minutes. Note that oven temperatures may vary; adjust baking time according to your specific oven. The baked chiffon cake is ready to be enjoyed directly. If desired, you may further decorate it with whipped cream piping.
