Ten inch chiffon cake

1.Finished product picture

2.Required ingredients Weighing

3.Use two clean basins without oil and water to separate the egg white and egg yolk

4.Put sugar into the egg yolk at one time

6. Stir evenly

7.Sift in low-gluten flour at one time

8. Stir evenly (the movements should be Lightly, reduce unnecessary movements, just stir evenly until there are no dry powder particles.It is stirring, not stirring, to avoid gluten in the flour)

9.It is better to drop 5 drops of white vinegar and lemon juice into the egg white (to remove the smell)

10.Use an electric beater to beat the egg until it becomes foamy, add one-third of the sugar and continue beating

11. Beat until fine foam, then pour in half of the sugar and continue beating

12. Beat until there are clear lines, then pour in the last sugar and continue to beat

13. Beat until the egg beater has a short, upright hook, and the egg whites do not fall into the bowl when turned upside down

14.Put one-third of the egg whites into the egg yolk paste and mix evenly

16.Finally, pour the evenly mixed egg yolk paste into the egg whites, and mix evenly using the same technique

17.The cake batter is ready.At this time, the upper and lower tubes of the oven are preheated at 140°C (the whole process is stirred, remember not to stir in circles)

18.Pour into the mold and shake it gently on the table to defoam

19. Place the cake mold in the middle and lower layers of the oven.If the cake mold is placed on the baking grid, set the upper tube to 140°C.Bake the lower tube at 130°C for 60 minutes.If the cake mold is placed on a baking sheet, bake the upper and lower tube at 140°C for 70 minutes (the oven temperature and time are for reference only)

20. Take out the cake mold from the oven, drop it from a height of 30 cm, shake it a few times, then turn it upside down and let it cool down.It’s time to unmold

21.Just remove the mold