Maple syrup chiffon cake

Overview

The taste of maple syrup is sweet but not cloying. I fell in love with it as soon as I smelled it.

Separate the yolks and whites of the eggs, add sugar, 10 grams of maple syrup, and olive oil to the yolks, and stir evenly.
Sift in the low-gluten flour and stir evenly.
Add milk and mix well.
Beat egg whites until rough.
Add 30 grams of maple syrup and sugar in two additions.
Beat until the egg whites lift up and form a small curve.
Add the egg whites to the egg yolk liquid in three batches.
Stir evenly using the up-and-down stirring/cut-and-mix method.
Pour the cake batter into the mold and shake twice.
Bake in a preheated oven at 160 degrees for 50-55 minutes.
Immediately after taking it out of the oven, invert it until it is completely cool, then you can unmold it and eat it.