Beat egg whites until bubbly and divide 50g of sugar 3-4 times to make a firm meringue.

Whip the egg yolk and add 60g of sugar 3 to 4 times, then add vanilla oil and whip until the egg color is creamy.

Mix the creamy egg yolk with warm milk, then add grape seed oil and mix, then add the pre-sorted soft rice flour, cocoa powder, and baking powder.

Add 1/3 of the meringue and mix, then add the rest of the meringue, pushing it from top to bottom, or mixing with #.

Spray water with a chiffon frame (18cm) sprayer and put the dough away from the top. Hit the floor two or three times or stir chopsticks two or three times before baking for 25 to 30 minutes at 170 degrees Celsius. If you poke it with a toothpick and the dough doesn't stick, it's all cooked If you pour the dough from the top, it creates less air bubbles.

Melt dark chocolate and white chocolate in a piping bag in a double bath. Decorate chilled chiffon cake with white chocolate in the middle, then dark chocolate in the rest and center. And put the blueberries one at a time and sprinkle sugar powder