Preheat the oven to 275 degrees F (140 degrees C).
Egg Yolks (2)
Granulated Sugar (3 Tbsp)
Vanilla Extract (1 tsp)
Milk (2 Tbsp)
Oil (2 Tbsp)
Then, stir in
All-Purpose Flour (1/3 cup)
Baking Powder (1/2 tsp)
. Set aside.
Whip egg whites and
Distilled White Vinegar (1/2 tsp)
Then gradually add in
Granulated Sugar (2 Tbsp)
until stiff peaks form.
Transfer a dollop of the meringue into the egg yolk mixture and mix well. Combine both mixtures together, folding in gently.
Once combined, divide batter into two and stir in
Strawberry Concentrate (1 Tbsp)
into one of the batters.
Dollop the batters into a 6-inch chiffon cake pan.
Bake in the oven at 275 degrees F (140 degrees C) for 45-50 minutes.
Let it cool completely upside down.
Remove from the mold and serve.