How to make twelve-inch chiffon cake

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  1. Here is a picture of the finished product.

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  2.The sugar can be weighed together,
  Use 1/3 for the egg yolks, Use 2/3 of the egg whites.

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  3.After dividing the eggs, use a larger basin (all at once) to weigh in Mix the milk and oil evenly, sift in the flour, then beat in the egg yolks, then add 1/3 of the sugar.

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  4. Add a few drops of lemon juice to egg whites.

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  5. 2/3 of the sugar can be added in three steps or all at once Pour.

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  6.The cake made using the egg yolk method is more delicate, and after the egg yolk is put in Beat the egg yolk paste evenly with your hands in a Z-shape.

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  7. Beat the egg whites into a large chicken tail state.

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  8. Preheat the oven to 150 degrees in advance before mixing, and add 1/3 Pour the egg white batter into the egg yolk batter bowl and mix horizontally without making circles.

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  9. Now pour the roughly mixed egg yolk paste into the egg white paste and stir Pour evenly into a 12-inch mold.Drop the plate twice from a height of 20 cm from the table, causing large bubbles to pop out.Place in the preheated oven

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  10. Bake at 150℃ for 65-70 minutes.(Each oven is different, the specific time depends on the oven) Pay attention and you will be almost ready when you smell the aroma of the cake.After baking, turn the shaker plate upside down twice and let it cool on the grill, then you can unmold it.