Cheese Shredded Chiffon

6 egg yolks
70 gr cooking oil
75 gr UHT milk
110 gr low protein flour
20 gr cornstarch
60 gr cheese, cut into small squares, sprinkled with a little flour (you can add more if you like)
40 gr shredded
6 egg whites
90 gr sugar
5 gr lemon juice

1. Mix the cooking oil, milk, mix well, add the flour and cornstarch by sifting, mix well.
2. Enter the cheese, shredded, and egg yolk stir well to taste.
3. Beat egg whites and lemon juice until foamy, add sugar in 3 stages, beat until firm peaks.
4. Enter the egg white mixture into the egg yolk mixture in 3 stages. Mix well, don't overmix, don't let there be egg whites that haven't been mixed.
5. Pour into the chiffon pan, beat once and shake to flatten the surface.
6. Bake in a preheated oven at 150°C for 15 minutes, slit chitton, oven again at 140°C for 45 minutes.
7. Lift, hit once immediately turn the baking sheet over, let it cool.