How to make chiffon cake

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  1. Seperate the egg yolk and egg white.The egg white should be placed in an oil-free and water-free basin, otherwise it will not be beaten.Also, do not mix a trace of egg yolk into the egg white or it will become brittle.Wind cakes also fail.

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  2. Start beating the egg whites (I forgot to take a photo before) and add the sugar to the egg whites in batches.If If possible, you can also add some lemon juice or white vinegar, which has a stabilizing effect on the egg whites.It can remove the fishy smell of the eggs and help the egg whites to be beaten better.

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  3. Beat until the lines are clear, small sharp corners appear, and the undercut does not flow..

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  4. Add sugar to the egg yolks and beat until there are no particles.

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  5.Add milk and stir evenly.

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  6.Add corn oil and stir until emulsified and no obvious oil droplets are visible.

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  7. Sift in low-gluten flour in two or three times.

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  8. Draw an N shape and stir until smooth.But be sure not to stir until it becomes chewy.

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  9. Remove 1/3 of the meringue and put it into the egg yolk paste.

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  10. Stir evenly, being careful not to burst the bubbles.

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  11.Pour the mixed egg yolk paste into the remaining meringue.

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  12. Stir evenly again.

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  13.Pour into the mold.

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  14. Smooth the surface.

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  15. Lower the mold from a height of 20cm and shake out the bubbles.

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  16. The upper and lower fire is 160° for 50 minutes.

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  17.Because I only have four eggs at home, so I only fill them five full

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  18.But the climb was successful and they all exploded.

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  19. Immediately turn the cake upside down after coming out of the oven, and then use a sharp object to separate the cake edges from the mold.

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  20.The delicious cake came out.

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  21.2l.