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1. Prepare a chiffon D 22 tin, preheat the oven to 150 delci fire up and down
2. Sift all ingredients A, mix well with a spatula
3. Gradually add ingredients B, while stirring using a whisk, the dough is perfectly mixed and the resulting color is appropriate, then set aside
4. Mixer ingredients C, egg whites and cream of tar² mixer until foamy, add sugar gradually, until the dough is lifted to form a crest
5. Take a little mix into the egg yolk mixture, stir using a spatula until homogeneous
6. Then bake for 1 hour, in the 15th minute remove the chiffon, make slits, bake again, in the 30th minute turn on the oven blower, so that it cooks more evenly, do a toothpick test, remove and incline the chiffon, let it come to room temperature, remove it from the pan
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