strawberry chiffon cake

strawberry chiffon cake materials 18 Cup material a: 120 gram flour protein was 40 grams of milk powder 1/2 TSP baking powder material bed: 100ml cooking oil 100ml coconut milk viscous instant 1 TSP pasta strawberry 50 ML of water material C.: 300 ML egg whites (from 9-10 egg) 1 tbsp lime juice 140 grams of sugar 1/4 TSP Salt steps: mix all ingredients A. sift. set aside. mix all ingredients B. then enter into the material A. stir until not bergerindil, not to overmix, can sodden later .. after the average, be the dough pasta pink. set aside. mixer egg whites + Salt + juice to foaming. then enter sugar gradually 3x until stiff peak. turn off the mixer. enter the dough egg whites into the dough pasta. stir behind wear spatula up to the average. pour into Cup paper (I use the size of 4x4x4 centimeters, so 18 Cup) oven 170-180 ° C. for 20 minutes, adjust the oven respectively. ornamental wear whipcream and strawberry on it ^^