How to make 8-inch hot noodle chiffon cake

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  1. Prepare all the materials.Sorry, Bai Tang forgot to take a photo.

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  2.Separate the egg white and yolk into a water-free and oil-free container.

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  3. Microwave the corn oil for two minutes, sift in the low-gluten flour and mix Mix well, add milk and mix well

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  4. Then add the egg yolk and mix gently.When it reaches a viscous state as shown in the picture, the mixing knife will slowly lower when you lift it.

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  5. Add a few drops of white vinegar to the egg whites, sift in the sugar in three batches, and beat When the mixing head forms a triangular shape when lifted, the whipping is complete.At this time, you can turn on the oven and preheat it at 150°C for 10 minutes.

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  6. Scrape one-third of the egg white into the egg yolk paste and stir evenly , be careful not to draw circles, just like stir-fry

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  7.Then turn Pour the mixed egg batter into the remaining egg whites and mix gently evenly

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  8. Stir until the egg paste becomes smooth.Pour into the mold and shake twice to release big bubbles.After the oven is preheated, put the mold in and bake at 150°C for 50-60 minutes.

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  9. After baking, take it out and shake it a few times, then turn it upside down and let it cool.Unmold.

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  10.The mold is removed and you are ready to eat