1. Mix milk, corn, oil, salt and egg yolk.
2. After mixing for 1 step, sift in low flour and starch.
3. Mix into a non-granular egg yolk paste and set aside.
4. Add one-third of the white sugar to the egg whites, drip in lemon juice, and start whipping the egg whites.
5. Add sugar in a total of three times, and beat until the egg whites appear small right angles.
6. Mix the egg yolk paste and egg white paste, and turn it up and down.
7. I used two round Chiffon molds.
8. 150 degrees, mid-level, about an hour, it's out of the oven and cool.
9. Divide it with a serrated knife and set aside (I prepared it the day before).
10. Add 250 grams of cream to the right amount of sugar, and beat until lines appear.
11. The cake is divided into three layers, with whipped cream on each layer.
12. Decorate your favorite fruits on the surface and sprinkle some powdered sugar on the surface.
Tips:The temper of the oven is based on one's own home.
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