How to make chiffon cake

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  1. Mix milk and corn oil and stir until emulsified.

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  2.Sift in 50g of low-precision flour and stir

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  3.Add 3 more egg yolks, mix well and set aside.

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  4.Put 3 egg whites in another container, add 45g of icing sugar, and beat until neutral peaks (If you need a fluffier cake, you can whip the hard foam into an inverted triangle shape)

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  5.Dismiss

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  6.Put one-third of the egg white into the egg yolk batter and mix evenly

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  7. Pour the mixed batter into the remaining egg whites and mix evenly.Fold up and down or in a Z-shape.Mix, do not make circles to avoid defoaming.

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  8.Pour into the cake container or mold, (if you have a piping bag, use a piping bag from Draw a circle around the edge and slowly squeeze it into the container to fill it up).Bake in the oven at 150 degrees for 40 minutes until the top turns cake color.

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  9.Complete

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  10.Chiffon cake in another container upside down on a plate.