Lovely White Chocolate Cream Chiffon Cake for beginners

00:00 intro 00:15 Making vanilla chiffon cake 04:05 Making white chocolate whipped cream 05:17 Cake Assembly ▶▶ The best results can be obtained when using meter measurements. * 1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 250 ml [For vanilla chiffon cake ] * My pan size : 18 cm * 17 cm * 8 cm * Do not grease the chiffon pan. You don’t even need water. 4 egg yolks(from large eggs, room temperature.) 40 g (3.5 Tbsp) granulated sugar a pinch of salt (1/8 tsp) 50 g (1/4 cup) vegetable oil 50 g (3 Tbsp 1 tsp) warm milk(milk heated to 40 to 50 degrees Celsius) 80 g (3/4 cup) cake flour 2 g(1/2 tsp) baking powder 4 egg whites(from large eggs, room temperature.) 40 g (3.5 Tbsp) granulated sugar 2 tsp vanilla extract [For white chocolate whipped cream] 120 g white chocolate 350 ml (100 ml 250 ml) heavy whipping cream [For garnish] Some strawberries ▶▶ Reproduction, editing, and re-uploa