Chiffon cake, my mother’s traditional recipe that everyone asks for!

Separate the egg whites from the yolks and beat the whites until they form stiff peaks.
In a separate bowl, mix the egg yolks, sugar, oil, milk, and vanilla extract.

Add the cornstarch and mix well until smooth.

Add the baking powder and, finally, gently fold in the egg whites.
Pour the batter into a greased baking dish.
Bake in a preheated oven at 180°C (350°F) for about 40 minutes, or until golden brown and very light.
Remove from the oven, let cool, and serve.
This cake has an ultra-light and fluffy texture, perfect for those looking for a flour-free option that’s full of flavor!