How to make chiffon cake

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  1. Prepare all ingredients.

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  2.Take two clean containers and separate the egg yolk and egg white.

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  3. Add milk, corn oil, salt and white sugar to the egg yolk and beat with a whisk Evenly.

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  4.Add sifted low-gluten flour.

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  5. Mix well and set aside.

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  6. Add vanilla essence and lemon juice to the egg white.

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  7.Use an electric whisk to beat until there are thick bubbles and add one third of the white sugar..

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  8. Beat until the egg beater lifts up and there is a small curved hook and add the second white sugar.

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  9. Beat the eggs until the texture becomes clearer and add the last white sugar.

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  10.Continue to beat at high speed until the egg whites become dry and foamy, with straight peaks., add sifted cornstarch and continue beating.

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  11. Beat the cornstarch and meringue until they are mixed, and the meringue will not fall off when picked up.Down.

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  12. Take one-third of the meringue and fold it gently into the egg batter with a rubber spatula.Mix well.

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  13.After mixing evenly, pour all the egg batter into the egg white basin, still using the same technique Mix well.

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  14. Pour into the 8-inch mold, shake it a few times to release the internal air bubbles, and sprinkle a little Almond slices.

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  15.Preheat the oven for 10 minutes in advance to 150 degrees.

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  16. Place in the middle and lower rack of the oven and bake at 150 degrees for 60 minutes.

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  17.This is what the cake looks like after baking for 30 minutes.

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  18. If the cake has been colored and the baking time has not yet come, cover it with parchment paper.

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  19. When the time is up, take out the cake and shake it twice, then flip it upside down.

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  20. Unmold the cake after it is completely cool.

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  21. The internal structure is not very puffy.