How to make original chiffon cake

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  1.Use two water-free and oil-free egg beaters to separate the egg yolks and egg whites

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  2.Add salt to the egg whites, cover with plastic wrap, and refrigerate for later use

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  3.Egg yolk Add fine sugar and stir with a hand whisk until the sugar melts

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  4.Add warm water, Stir to emulsify

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  5.Add salad oil and stir until thick

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  6.Sift in the low-gluten flour, cut in a z-shape and mix evenly

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  7. Take out the egg whites, add powdered sugar in 3 batches, and beat at high speed until dry peaks

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  8.Take 1/3 of the egg white and put it into the egg yolk paste, stir evenly

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  9.Pour the mixed egg white and egg yolk paste back into the remaining 2/3 of the egg white paste, and stir evenly

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  10.Pour into the mold and lightly shake the mold 2 times to remove large bubbles

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  11. Preheat the oven to 140 degrees in advance, put it in the middle of the oven, and bake at 130 degrees for 50 minutes

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  12.After taking it out of the oven, turn it upside down and let it cool before demoulding

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  13.The soft chiffon cake is ready

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  14.Really fragrant