How to make chiffon cake

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  1.Weigh the ingredients Prepare, beat the eggs and separate the egg whites and egg yolks (the egg whites need to be packed in water-free and oil-free containers)

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  2.Drop white vinegar into the egg whites and use the electric egg beater to start on low setting to beat the egg whites

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  3.When the egg whites are beaten until foamy, add white sugar (white sugar is added in three times) and start the second speed of the egg beater to continue beating

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  4.When the mixture is thick, add sugar for the second time and start the second gear of the whisk to continue whisking

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  5.When it is fluffy and has obvious lines, add the remaining sugar, start the egg beater at high speed and continue beating for 20 seconds

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  6. Lift the egg beater until the meringue has sharp corners and does not flow down

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  7.Pour the milk, corn oil and sugar into the egg yolks, and mix evenly with a manual egg beater

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  8. Sift in the flour and mix evenly with a manual egg beater (if you find it difficult to mix evenly, you can sift in the flour in batches and mix evenly after each time before sift in the remaining flour and mix Evenly)

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  9.Add one-third of the meringue and mix with the cutting and turning method Evenly (preheat the oven to 180 degrees for 10 minutes at the same time)

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  10.Add the remaining of meringue, continue to mix by cutting and stirring.

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  11.Place the mixed cake Pour half of the batter into an eight-inch cake mold and sprinkle with raisins

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  12.Pour in the remaining Half of the cake batter, shake the mold gently to deflate the air

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  13. Place in the preheated oven Inside, bake the lower layer at 160 degrees for 50 minutes

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  14. Take it out and vibrate it a few times to expel the hot air, then buckle It can be removed from the mold when it is completely cool

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  15.Finished product picture