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How to bake an authentic chiffon cake that is supper soft and fluffy ？
You’ll definitely need this cake flour from Yami: Rizheng fortified cake flour. It has lower protein/gluten percentage that helps the cake to be softer and fluffy.
Emulsify 35g oil with 40g milk.
Add 50g cake flour and mix them well.
Then add only 3 egg yolk into the mix, and save egg white in a separate container.
Add a few drops of lemon juice to egg white, then beat it. Add 45g sugar while beating until it looks smooth and not flow while leaning. Mix the egg white and the egg yolk paste.
Place it in chiffon cake mold and bake it in an oven at 280 F for 60 minutes and 300 F for 10 minutes.