Easy Basic Vanilla Chiffon Cake Recipe | How to Remove a Cake From the Chiffon Pan

Basic vanilla chiffon cake * 1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 250 ml *Pan size : 18cm * 17cm * 8cm * Do not grease the chiffon pan. You don't even need water. ***The best results can be obtained when using meter measurements. *** 4 egg yolks(from large eggs, room temperature.) 40 g (3.5 Tbsp) granulated sugar a pinch of salt (1/8 tsp) 50 g (1/4 cup) vegetable oil 50 g (3 Tbsp 1 tsp) warm milk(milk heated to 40 to 50 degrees Celsius) 80 g (3/4 cup) cake flour 2 g(1/2 tsp) baking powder 4 egg whites(from large eggs, room temperature.) 40 g (3.5 Tbsp) granulated sugar 2 tsp vanilla extract ***Prohibit secondary editing and re-uploading of this video.***