How to make chiffon cake

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  1.Separate the egg yolk and egg white, add sugar to the egg yolk, beat lightly, add milk, oil, stir evenly.Add the sifted flour and mix evenly until there are no lumps

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  2. Beat the egg whites with a whisk Until foamy, add the sugar in three batches and beat until the sharp corners are exposed when lifting the egg beater.

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  3.Take one-third of the beaten egg whites, add it to the egg yolk batter, stir evenly with a spatula, then pour the mixed batter into the remaining egg whites, and stir evenly with a spatula

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  4. Pour the mixed batter into the mold and shake it a few times to eliminate the big bubbles, then place it in the upper and lower layers of the oven 180° for thirty minutes (preheat the oven for ten minutes in advance)

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  5.Pour the cake after baking Place it on a cooling rack and wait until the cake is completely cooled before unmoulding

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  6.Delicious chiffon The cake is ready, full of egg flavor