How to bake CHIFFON CAKE. Recipe with No Egg Separation

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Recipe and cooking instructions for this perfect yet simple to cook chiffon cake:
✿ Batter ✿
Eggs - 4 pcs.
Sugar - 155 g
Flour - 155 g
Cornstarch - 25 g
Baking powder - 1 TSP.
Boiling water - 50 ml
Vegetable oil - 40 ml
Salt - a pinch
✿ Decorating ✿
Powdered sugar - 1 TBS
My baking mold is diameter 15cm.
1. Beat the eggs with salt and sugar until fluffy and white. It'll take about 10 minutes using mixer
2. Mix cornstarch, baking powder and flour in a separate bowl
3. Sift about half of the dry ingredients into the batter and mix gently with a spatula. Repeat the same with the second half of the dry ingredients
4. Add the boiling water and oil to the batter and mix gently with a spatula
5. Pour the dough into a mold and put it into a preheated to 180℃ (355℉) degrees. Baking time depends on the diameter of your mold, the smaller the diameter the longer the baking time will be. I baked my chiffon cake for 55 minutes. Check whether the cake is ready with a wooden stick
6. Take out of the oven and turn the chiffon cake upside down, let it cool for about 10 minutes and then carefully remove it from the mold.
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