As for how long to mix it, mix until the lumps of meringue are gone, and the batter becomes uniform. Step 7 shows in in a state of not being mixed enough. It will not plump up if you over mix it, but it will form air pockets in the cake, and will make a cavity when it cools, making it fall apart when you remove it from the mold. Let's mix it more-so than when mixing for a sponge cake.

Just place the amount of batter that falls naturally into the mold. Do not scrape the bowl or spatula (batter that isn't mixed well will effect how well the cake rises). If you cook the remaining batter left in the bowl and on the spatula in a frying pan, you will be able to make one fluffy mini pancake like the one shown in the photo.

Take it out of the oven immediately after baking, drop the mold from a height of 30cm to prevent it from shrinking. Place it upside down on top of a bottle or rice bowl, and let cool in the mold. After it has cooled, covering it into a plastic bag while still in the mold will make it even more rich. Let cool completely while still in the mold.

Removing from the mold: The cake must be cooled before you start. Use a chiffon knife or a finely-serrated bread knife. While moving the knife up and down vertically with the teeth hitting the edges of the mold, go once around the circumference of the outer edges. In the same manner, go once around the center pipe. Remove the outer edge of the mold.

Place a knife between the bottom of the cake and the mold, starting from the outer edges and working your wary towards the center, trace halfway around the circumference, and go once around the edges while moving the knife back and forth. Place it onto the plate on which you will serve it, flip the mold upside down, and remove the cake.

To make milk tea flavored chiffon cake: Before beating the egg whites, place 2 tea packs into the a warmed cup from Step 1, pour in just enough water to soak it, cover with a lid such as a plate etc., and brew for the amount of time indicated on the tea package. Add anywhere from 1/2~2/3 milk to the cup.

Part 2: In place of the fruit juice in Step 5, add in 70 g of the milk tea you made. In addition, using tea leaves that have been finely ground in a mill or in a mortar, add a little less than 3 g (a little less than one very light teaspoon)~10 g. Use a small amount of high quality leaves, and use a lot if using normal tea. I also like adding in several drops of vanilla extract.

I use an aluminum mold. When using a paper, teflon or silicone chiffon mold or a paper muffin mold, then degree to which the cake shrinks away from the mold may vary. It'll be shriveled if you bake in a paper mold. If you are using anything aside from an aluminum mold, then use disposable paper cups! I also found that a stainless steel chiffon mold from the dollar store was tolerable.

User "Harukarubi" made a crème anglaise with the remaining egg yolk, and served it with her beautifully baked chiffon cake. She doubled the recipe amount in a 20 cm chiffon mold and baked for about 40 minutes! It has plumped up quite nicely.