How to make chiffon cake

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  1.Prepare raw materials

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  2.The egg yolk and egg white are separated, and there should be no water or oil in the basin.

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  3.Pour the milk into the corn oil and stir evenly

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  4.Add sifted flour and cream of tartar, stir evenly in a Z-shaped layer

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  5.Add egg yolk in batches and stir until smooth and smooth

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  6. Stir the egg whites at high speed until the fish is soaked, add sugar for the first time (sugar is added three times)

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  7. Beat until fine foam and add the second sugar

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  8.When it is smooth and has fine lines, add the third sugar

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  9.Continue to create textures , adjust at a slow speed until the egg beater is bent like a hook (do not overbeat to avoid cracking during baking)

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  10.Add the beaten egg whites into the batter in batches, use a hanging knife to pull it out from the outside in, and stir until evenly

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  11.Put it into a 6-inch mold and shake it to release air bubbles

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  12. The finished product springs back immediately when pressed.(Remember to take it out immediately after baking and place it upside down on the network plate to avoid shrinkage)