How to make chiffon cake

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  1.
  Ingredients:
  100 grams of low-gluten flour, five eggs, 60 grams of sugar, 40 grams of corn oil, 60 grams of milk (the sugar recipe uses 70 grams, my family doesn’t like it) If it is too sweet, reduce it by ten grams)
  

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  2. Separate egg yolk from egg white, Put them into water-free and oil-free basins,
  

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  3. Add to the egg yolk , sugar, corn oil and mix evenly, add milk and mix evenly,
  Then sift in the flour, stir evenly in a zigzag pattern and set aside,
  

• 4.Add a few drops of lemon juice to the egg whites and beat with a whisk.Add the sugar three times.When the egg whites are thick and foamy, add one-third of the sugar for the first time.When the egg whites are creamy, add one-third of the sugar for the second time.When the egg whites are lifted up and there is a hook, add the last one-third of the sugar for the third time.
  Continue to beat until the egg beaters are lifted.A small pointed hook is enough,
  
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  5.Take one third Put the meringue into the egg yolk batter and mix evenly,
  
  

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  6.Then pour all the egg yolk paste into the meringue and mix evenly,

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  7.Cake batter Pour into an eight-inch mold and shake it a few times on the countertop to release large bubbles.
  Preheat the oven in advance.Place the mold into the mold and set it to 140 degrees for 45 minutes.The temperature and time are determined according to the conditions of your own oven.
  Work When finished, take it out and shake it on the counter a few times to release the heat.Invert it and let it cool to remove from the mold.Cut it into small pieces and enjoy!
  

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  8. Finished product picture.