How to make Perfect Fluffy Chiffon Cake

Ingredients:

Cake flour 80 g
Egg whites 120 g (about 4 large eggs, cold)
Egg yolks 80 g (about 4 large eggs)
Sugar for egg whites 56 g
Sugar for egg yolks 28 g
Baking powder 1/2 tsp
Vegetable oil 40 g
Whole milk 40 g (cold)
White vinegar 1/2 tsp
Vanilla extract 1/2 tsp

Pan: 7-inch (18 cm) round pan, 3.1 inches (8 cm) high

Soft and fluffy.
This homemade chiffon cake is light with a delicate texture. Perfect as a base for layered cakes, fresh cream cakes, or just dusted with powdered sugar.

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