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2. Whisk egg yolks with sugar with a hand whisk, add oil, milk, mix well.
3. Add the flour and stir until there are no lumps.
4. Divide the dough into 3, 1 add vanilla, 1 add taro powder, 1 add strawberry powder.
5. Beat egg whites with lime juice until foamy, add sugar gradually, beat until firm peaks.
6. Divide the egg whites into 3, add each to the egg yolk mixture gradually. Stir don't overmix.
7. Pour alternately into d.16 cm chiffon pan (not to the brim) the rest is inserted into the cup.
8. Bake at 150°C on top and bottom for 12 minutes, lower the temperature to 125°C for 35 minutes, 5 minutes on top. (just adjust the oven each, yes, this is also still skinned).
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