Red Velvet Chiffon Cake Recipe 
Ingredients :
* 3 large eggs, separated
* 1/4 cup of milk (50g)
* 2 + 1/2 Tbsp of corn oil (35g)
* 1/3 cup of cake flour (50g)
* 1 tsp baking powder (2.5g)
* 1/3 cup of sugar (40g)
* 1 Tbsp red velvet essence (12g)

For the Whipped Cream:
* 1 + 1/4 cups whipping cream (300g)
* 1-2 Tbsp icing sugar (15g)
* 1/2 tsp vanilla extract (optional)

Additional Ingredients:
* Strawberries
* Powdered sugar

Instructions:
1. Combine egg yolk, red velvet, corn oil, and milk. Stir well.

2. Whisk egg whites until foamy, then gradually add sugar, whisking until stiff peaks form.

3. Gently fold the meringue into the batter until just combined. Do not overmix.

4. Pour the batter into a 6-inch baking pan and bake in a preheated oven at 145°C (293°F) for 45 minutes.

5. Let the cake cool upside down on a cooling rack.

6. Whisk the whipping cream and sugar until stiff peaks form.

7. Slice the cake into 3 layers. Fill with whipped cream, add fresh strawberries, and sprinkle with powdered sugar.