I suddenly had a craving for chiffon cake, so I brought a recipe filled with personal love and nostalgia. I’ve always loved desserts and sweet things since I was little. There was a time when chiffon cakes were really popular, and I was totally into them. But since they were a bit pricey, I couldn’t have them often, and I remember feeling a bit sad about that. Now that I bake, the day has finally come when I can just make one myself, haha. I made this one soft and moist, just the way I like it. If you have time, give it a try! It’s pure happiness when paired with a cup of coffee~ ☕🍰 🍏 Instagram https://instagram.com/sundaybakingchannel 🍓 Subscribe https://bit.ly/2HJPNYe 🍒 Email sundaybakingchannel@gmail.com 🍑 Music https://www.epidemicsound.com/referral/m9neqf/ 🌿 Milky Chiffon Cake Ingredients 3 Egg yolks (60g) Corn syrup 25g Canola oil 38g Milk 45g Vanilla extract 4g Cake flour 70g Corn starch 8g 4 Egg whites (120g) Sugar 65g Bake at 350°F for 25–30 minutes (For convection oven: 325°F for about 25 minutes. Baking time can be different depends on your oven) 🎂 For Icing Heavy cream 35% 200g Sweetened condensed milk 25g 🧁 Method In a bowl, whisk together egg yolks, corn syrup, oil, milk, and vanilla. Sift in cake flour and corn starch, and mix until smooth. In a separate clean bowl, whip the egg whites until foamy. Gradually add sugar in 3 parts and continue whipping until medium-stiff peaks form. Fold the meringue gently into the yolk batter in 2–3 additions, being careful not to deflate the foam. Pour into an ungreased chiffon pan and gently tap to remove large air bubbles. Bake as directed. Immediately invert the pan to cool upside down. Once completely cooled, remove from the pan carefully using a spatula pressed along the pan's edge.