step 1
Preheat oven to 340 degrees F (170 degrees C).
step 2
Sift All-Purpose Flour (2/3 cup), Baking Powder (1 tsp) and Salt (as needed) together in a bowl.
step 3
In another bowl, whisk the yolks of Eggs (3) and Caster Sugar (1/3 cup) vigorously for a minute until pale and creamy.
step 4
Drizzle in Vanilla Extract (2 tsp) and whisk.
step 5
Then stir in Milk (4 Tbsp) and Vegetable Oil (4 Tbsp).
step 6
Lastly, gradually spoon in flour mixture. Set aside.
step 7
In your mixer bowl, pour in 3 Egg Whites and Distilled White Vinegar (as needed) together. Whisk on high speed until frothy.
step 8
Then gradually spoon in Caster Sugar (1/3 cup) and continue mixing until stiff peaks.
step 9
To combine, fold in egg white mixture a dollop at a time.
step 10
Transfer them into your square paper liners. Drop the pan to raise large air bubbles out.
step 11
Bake it in the oven for 20 to 25 minutes. Let it cool while you make your filling.
step 12
To make the custard, heat up the Milk (4 Tbsp) until just below boiling point. In a bowl, whisk the yolks of the remaining Eggs (2), Caster Sugar (1/3 cup), Corn Starch (1/3 cup) and Fine White Flour (1 Tbsp) vigorously for a minute until pale and creamy.
step 13
Slowly add in half of your hot milk while whisking.
step 14
Transfer your egg mixture back to the pot. Cook on medium-low heat whisking constantly until thickens.
step 15
Shut off the heat and immediately transfer into a bowl. Add in vanilla extract.
step 16
Cover it with a cling wrap, touching the custard and let it chill in the fridge.
step 17
Once everything is cooled, whip Kemps Heavy Whipping Cream (sponsored) (1/2 cup) and Caster Sugar (3 Tbsp) on high speed until stiff peaks.
step 18
Throw in cooled custard and whisk on medium speed for another 20 to 30 seconds until combined.
step 19
Transfer into a piping bag and pipe into the chiffon cakes.
step 20
Dust with Powdered Confectioners Sugar (to taste).
