Fluffy chiffon cake

• 4 large egg yolks
• 5 large egg whites
• 30 g sugar
• 60 g sugar
• 65 ml water
• 90 ml oil
• 125 g wheat flour
• 1 teaspoon baking powder

1. Preheat the oven to 350F (175C), mix wheat flour and baking powder.
2. Whip up egg yolks and sugar (30g), add water, oil and whip.
3. When they turn into light-colored, smooth texture, add wheat flour, baking powder and mix them completely.
4. Stir egg whites softly, and add sugar (60g) and whip them until stiff.
5. Whip them so they are stiff til they turn into stable foam.
6. Tip: Give them 3 minutes extra time whipping after you feel it's enough.
7. Mix 1/3 meringue and egg yolks well.
8. Pour egg yolks into meringue and mix gently to keep the foam.
9. Pour into a chiffon cake pan.
10. Hit the pan's bottom against the counter lightly to collapse bubbles.
11. Bake in the oven for 40-45 minutes.
12. Turn it upside down and cool it down completely.
13. You can arrange it like this.
14. It goes will with cream & fruit
15. Note: Making a fluffy, stable meringue: that's the key to success!

egg yolks, egg whites, sugar, sugar, water, oil, g wheat flour, baking powder

Taken from cookpad.com/us/recipes/274702-fluffy-chiffon-cake (may not work)