STEP 1/5
Beat the yolk in a bowl, add the sugar and mix well. Add vanilla extract and oil to this, mix well, add water, and mix well with a whisk. Add sifted strawberry powder and soft flour and mix gently with a whisk.
STEP 2/5
Then, make meringue. If the bottom of the bowl is too thick to be seen, add half of the meringue sugar and beat it. When a certain amount of foam is formed, add the rest of the sugar and make a meringue with a curved tip.
STEP 3/5
Mix half of the meringue in the yolk mixture, then add the rest of the meringue and gently mix with a spatula to prevent the foam from bursting.
STEP 4/5
Pan the finished dough in a chiffon mold sprinkled with water, and stir in a circle two or three times with chopsticks. Bake in a preheated oven at 170 degrees for 25 to 30 minutes.
STEP 5/5
Turn the cooked chiffon over and cool it down. Separate the lukewarm chiffon from the mold by pressing it around the mold with your hand, and place it on a cooling net to cool it completely.Add 10% of sugar to the cold cream, whip it slightly, and put the cream on the strawberry chiffon with a spoon! Decorate as much as you want