Angel Cake (シフォンケーキ）

This is my favorite cake ! It's called "Angel Cake" in the States, but we call it "Chiffon Cake".
"Chiffon" is a French word which means soft clothes.
This cake is as soft as sponge and heavenly good :)

What you need:

- Angel cake food pan  ( A pan which has hole in the center)
- 3/4 cup of cake flour
- 1 and 1/4 cup of powder sugar or confiscate sugar
- 3 egg yolk
- 4 egg white
- 1/2 cup of oil
- 1/2 of water

How to make:
- 1:  Shake flour into a strainer and keep it in a bowl
- 2:  Separate eggs into yolk and white.
- 3: Make egg mixture.
-- Put egg yolk and 1/3 of sugar into a bowl and beat it till the mixture gets whitish.
-- Add oil and water, and mix.
-- Add flour through a strainer into the egg mixture.
-- Adjust the texture of this egg mixture by adding milk so that it is as dilute as yogurt.
- 4: In a big bowl, put egg white and the rest of sugar. Beat till it forms quite solid melange.
- 5: Put 1/3 of melange into the egg mixture, and mix completely. Then, add the rest of melange, and mix roughly for several times. You still see some chunks of melange.
-6: Put the cake mixture into a angel cake pan. Slightly bring the pan and drop it so that air inside will escape. Repeat this process for three times. Stir the mixture with a skew or chop stick for few times.
- 7: Bake it for 50 min in 325degF oven, and then for 10~15min in 300degF till nothing will stick to a skewer when you poke it into the cake.
- 8: Keep the cake upside down till it gets cool down. (If you don't do this, cake will shrink)