Pure egg yolk chiffon cake is very simple, but I adjusted the ratio of sugar, oil and milk, because I think the original recipe is too sweet and too oily.

The ingredients I use are:

140g egg yolk

45 grams of milk (I use almond milk, very fragrant)

40g oil (I used olive oil)

Cake flour 60g

10 grams cornstarch

40 grams of sugar

Steps:

1. Put the sugar into the egg yolk and whip it into a creamy state

2. Sift the flour and starch and mix well

3. Preheat the oven to 320 degrees Fahrenheit

4. Beat the oil and milk with an egg beater until completely mixed, pour into the flour and egg yolk paste and mix well, then pour into the cake mold for a few times

5. Bake for 35 minutes (you can cover with tin foil for coloring)

The cake is ready, with a strong egg flavor, very delicious