Fluffiest Vanilla Chiffon Cake with Royal Milk Tea Cream

Recipe by Rumi Kojima - Adjusted for a 20 cm chiffon cake pan:

 

This was the fluffiest, moist, tasty vanilla chiffon cake I ever had! Some little tips from the recipe about how to mix ingredients changed its entire texture and taste. You can never learn enough about baking!

Adjusted ingredients:

•  4 eggs used this time but 5 eggs will be better for a 20 cm cake pan - 1.5 times the recipe amount for all the ingredients (doubled amount for all the ingredients would be better for 20 cm cake pan...next time)
• 1/4 vanilla stick

My Memo for Tips for success:

• Don't mix egg yolk too much when it's mixed with vanilla, sugar and dry ingredients.
• Let egg white stay in the freezer to keep it cool before beating it.
• Meringue: 1. Add lemon or salt and 1/2 tsp sugar first and beat the egg white for about 3           minutes (draw a circle by a hand mixer). 2. As some peaks appear, add the half of the rest of the sugar and beat it 1 more minutes. 3. Add the rest of the sugar and keep beating for 1.5 more minutes, moving the hand mixer vertically.
• Mix 1/4 meringue into the egg yolk. Add all the egg yolk into the white and mix it quickly, following the mixing method of the recipe.
• Bake until the height of the cake becomes a little lower than the highest point.