How to make chiffon cake without mistakes

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  1. Separate the egg yolks from the egg whites, add oil, water, and cake flour to the egg yolks in sequence, stirring well each time Add the next thing.

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  2. After the egg yolks are stirred evenly, add a little salt to the egg whites.You can also add Beat a few drops of lemon or white vinegar with an electric whisk until foamy, add one-third of the sugar, and add the sugar to the beaten egg whites in three batches.

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  3.While beating the egg whites, turn the basin.

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  4. Beat until stiff and foamy, like in the picture

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  5. Add the beaten egg whites to the egg yolks in three batches.Do not stir in circles, only stir up and down., it is easier for me to use egg pump, but you can also use other ones.

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  6. After stirring, pour it into the cake mold, shake it vigorously, and remove the contents inside.The bubbles pop out.

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  7.Put it in the preheated oven, the upper and lower temperature is 150-160, 40-45 minutes, you can set the time according to your own oven.When you see that the surface of the cake is about the same color, remember to cover the surface with tin foil to prevent the surface from baking dark.

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  8. Immediately after baking, take it out and place it upside down on the grill net, and wait for it to dry completely After it cools down and then unmoulded, it will not shrink and the inside will not be wet.