How to make chiffon cake with cream step by step

Step 1 - prepare the chiffon cake

• Beat the egg whites, separated from the yolks, with a mixer on high speed until you get a thick foam.
  7 egg whites
  
• Mix the egg yolks with sugar and vanilla until fluffy.
  7 egg yolks, 200 g sugar, 1 teaspoon vanilla extract
  
• Add oil to the egg yolks and mix briefly.
  120 ml oil
• Alternately add flour mixed with baking powder and milk to the egg yolks - mix together on low speed of the mixer - just until combined.
  350 g wheat flour - all-purpose, 2 teaspoons baking powder, 250 ml milk
  
• Repeat until all products are used.
• Add the egg white foam in two portions and gently mix with a spoon.
  
• Transfer the dough to the prepared baking pan.
  
• Bake the cake in an oven preheated to 170 degrees Celsius (top/bottom mode) for about 50-55 minutes - until a dry stick comes out.
• After baking, cool the cake.

Step 2 - prepare the mascarpone cream

• Transfer mascarpone cheese, heavy cream, and sugar to a tall bowl.
  250 ml heavy cream, 250 g mascarpone cheese, 2 tablespoons powdered sugar
  
• Mix on high speed with a mixer for several minutes - until you get a thick cream.

Step 3 - decorate the cake

• Spread part of the jam over the cooled cake.
  approx. 180 g jam
  
• Spread the mascarpone cream evenly on top.
  
• Spoon jam onto the cream, then swirl it together with the cream to create "swirls".