How to make chiffon cake

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  1. Add egg yolks to fine sugar and mix well

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  2.Add vegetable oil and mix Until emulsified, add milk and mix well

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  3.Sift in the low-gluten flour and mix until there are no particles.

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  4. Add lemon juice to egg whites and beat until rough foam, add 1/3 of the sugar for the first time

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  5. Beat until dense fine bubbles appear, add 1/3 of the sugar for the second time

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  6. Beat until lines appear, add the remaining sugar



7.Continue to beat until it reaches a dry peaked state with small peaks (if the meringue can be whipped to this state, the cake is already half done) )

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  8.Put 1/3 of the meringue into the egg yolk paste and mix well

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  9.Pour it all into the remaining meringue, and mix it gently with a cutting and mixing technique without beating.Mix well to avoid gluten formation.The mixed cake batter is thick and the cake is in sight.