1. Prepare two clean, water-free and oil-free bowls. Also prepare a small bowl, soak the gelatine powder in it and set aside.
2. Separate the egg whites and egg yolks and put them into two large bowls respectively. Make sure there is no egg yolk in the egg whites.
3. Pour the fine sugar into the egg yolks and beat with a manual egg beater until the sugar melts.
4. Pour pure milk and corn oil into the egg yolks, and stir with a manual egg beater until fully mixed.
5. Sift in the low-gluten flour and use a manual egg beater to make a "Z" shape and stir until there is no dry flour. The stirred egg yolk paste should be fine, sticky, and particle-free. Set it aside for later use.
6. Beat the egg whites and use an electric egg beater at low speed to break up the egg whites.
7. Add sugar for the first time: add a few drops of white vinegar and 1/3 fine sugar when the fish eyes are foamy, and beat at high speed until the meringue has no big bubbles.
8. Add sugar for the second time: Pour in 1/2 of the remaining fine sugar and beat at high speed. While turning the egg bowl, beat in the meringue on the edge until the fine sugar is completely melted. The meringue gradually becomes finer.
9. Add sugar for the third time: Add the remaining fine sugar and corn starch together, stir, and beat at medium speed until the fine sugar and corn starch are evenly mixed. Turn to low speed and slowly beat in circles in the middle of the egg-beating bowl to form even small bubbles in the meringue. Beat until the meringue is fine and shiny. Do not over-beat.
10. Preheat the oven to 160 degrees for 20 minutes.
11. Divide 1/3 of the meringue into the egg yolk paste, stir and mix evenly.
12. Add 1/2 of the remaining meringue to the egg yolk paste, stir and mix evenly.
13. Pour all the evenly mixed egg yolk batter into the remaining meringue, use the stirring technique to cut in from the middle, lift the bottom, turn the egg bowl, lift it to the edge of the bowl, and continue Repeat until the chiffon batter is evenly mixed until the white meringue is no longer visible. The mixed batter has a fine texture with no obvious large bubbles.
14. Pour the mixed batter from a height of about 15cm away from the mold, smooth it slightly with a spatula, and then shake the mold to knock out the big bubbles inside.
15. The mixed chiffon batter should be put into the oven as soon as possible to avoid defoaming. Bake at 145 degrees for 70 minutes.
16. After baking, take it out and flatten it twice at a height of 15 to 20 cm above the table to shake out the excess heat inside the cake. Then invert until completely cool and then unmold.
17. Prepare an egg-beating basin and put it in the refrigerator together with the whipped cream in advance.
18. Prepare a plate of hot water, melt the soaked gelatine in water, and let cool until set aside.
19. Take out the cream from the refrigerator, add all the fine sugar at one time, mix at medium speed and beat until it stops flowing.
20. Pour in the cooled gelatine liquid, continue to beat the cream until it is decorated, and put it in the refrigerator for later use.
21. Wash the fruits and cut them into dices or other shapes as needed to decorate the surface.
22. After removing the chiffon cake from the mold, cut it into 2 cake slices on average.
23. First put a piece of cake on the decorating table, spread some cream, put diced fruit, and then spread some cream.
24. Lay out the second cake slice and repeat step 19.
25. Just put your favorite decorations on the top and sides of the cake