How to make chiffon cup cake

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  1. Mix 1 whole egg, 4 egg yolks and vegetable oil evenly.Add low-gluten flour and mix well.Set aside.

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  2.Add a few drops of lemon juice or vinegar to the egg whites, add sugar and beat until stiff.Just keep it upside down

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  3. Add 1/3 of the egg white to the egg yolk paste and mix well, then Pour in the remaining protein paste and mix evenly, like stir-frying, without making circles!

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  4.Put it into the paper cup mold, 8 points full, not too full to prevent it from spreading.It’s too high or the bottom of the cup won’t rise.

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  5. Put it in the oven, the upper tube of the oven is 150 degrees, the lower tube is 140 degrees, bake for 30 minute.Take it out and let it cool before putting it in the refrigerator for a better taste!