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60minutes
Separate the egg yolks and whites into a bowl.
Add half of the natural sweetener to the egg yolk and mix with a hand mixer.
Add the oil and milk to the egg yolk bowl from step 1 and mix well with a hand mixer each time.
Add salt to the bowl with the egg whites and beat with a hand mixer.
When it turns white and has a texture, add the remaining half of the natural sweetener little by little and whisk until peaks form.
Add 1/3 of the meringue into the bowl from Step 2 and mix lightly with a hand mixer.
Sift (A) in two batches and mix with a low-speed hand mixer.
Add the remaining meringue and mix by scooping it up from the bottom with a rubber spatula.
Pour the dough into the mold and drop it several times to remove the air.
Bake in the oven at 170°C for 40 minutes.
Cool upside down for 3-4 hours, then remove from the mold to complete.
・Use a 17 cm chiffon mold.
・You can use any kind of oil, such as salad oil or rapeseed oil, as long as it does not have a strong taste.
・When adding oil and milk, mix well until they are emulsified so that they do not separate, so that they will swell easily when baked.
・Be careful not to whip the meringue too much, as the dough will lose its texture.
・When pouring the batter into the mold, do it from a slightly higher position to prevent air from entering.
・You can reduce calories and sugar by changing wheat flour to soybean flour or cinnamon.
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