Steps

1. Separate 4 eggs into egg whites and yolks. Place the egg whites in a large bowl and chill in the refrigerator until ready to use. (This is key!) Chilling the egg whites helps them whip up better.
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2. Preheat your oven to 170℃ (340℉).
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3. Lightly whisk the egg yolks. Add 1/3 of the 70g granulated sugar and mix until pale and creamy. (This is key!) Mix quickly after adding the sugar and ensure there are no gritty grains left.
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4. Add 50ml vegetable oil to the egg yolk bowl and mix well for about 30 seconds.
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5. Next, add 65ml milk and mix until the grittiness from the sugar disappears.
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6. Sift in 80g cake flour and gently mix until just combined, being careful not to let the flour fly everywhere. The egg yolk batter is now ready.
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7. Whip the chilled egg whites with a hand mixer on high speed for 30 seconds. Once coarse foam forms, add half of the 70g granulated sugar and continue whipping on high speed for another 30 seconds.
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8. Add the remaining 70g granulated sugar and whip on high speed for 30 seconds. Switch to low speed and whip for 1 minute until stiff peaks form and the meringue is smooth and glossy. (This is key!) Finishing on low speed creates a fine-textured and stable meringue.
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9. Add 1/3 of the whipped meringue to the egg yolk batter and mix thoroughly to even out the batter's consistency.
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10. Add another 1/3 of the meringue and gently fold it into the batter using a whisk, lifting from the bottom. Be careful to avoid large lumps of meringue.
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11. Pour the remaining egg yolk batter back into the bowl with the meringue and fold gently from the bottom using a whisk.
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12. Once there are no visible lumps of meringue, switch to a rubber spatula and gently fold the batter from the bottom, ensuring no unevenness. (This is key!) Mix carefully, checking for any unmixed areas or settled meringue.
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13. Pour the batter evenly into the 17cm chiffon cake mold, dividing it between both sides.
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14. Gently swirl a bamboo skewer about 10 times through the batter to remove large air bubbles and flatten the surface.
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15. Bake in the preheated 170℃ (340℉) oven for 7 to 10 minutes until the surface is lightly baked.
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16. Remove from the oven and quickly make 4 slits on the surface of the batter.
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17. Return to the 170℃ (340℉) oven and bake for an additional 25 minutes. Total baking time is 35 minutes. (This is key!) Making slits halfway through the baking process helps the cake rise evenly and fluffily.
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18. In a bowl, add 150ml heavy cream and 1 tbsp granulated sugar. Whip while chilling in an ice bath until stiff peaks form (80% whipped).
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19. Transfer the whipped cream to a piping bag. Keep chilled in the refrigerator until ready to use.
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20. Immediately after baking, invert the chiffon cake mold and let it cool completely. (This is key!) Inverting the mold prevents the cake from shrinking and ensures a fluffy texture.
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21. Once completely cool, remove the cake from the mold. For the sides, firmly press with your hands or run a thin knife around the edge. For the bottom, invert the mold and push the center part upwards.
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22. Slice the demolded chiffon cake into 8 equal pieces.
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23. Make a cut in the center of each sliced piece, without cutting all the way through.
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24. (Optional) Trim the edges of the chiffon cake pieces for a neater shape.
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25. Gently open the cut in each chiffon cake slice and generously pipe in the whipped cream from the piping bag.
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26. (Optional) Garnish with fruits or other toppings before serving. Enjoy!
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