How to make steamed chiffon cake

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  1. Beat the whole eggs and sugar together at high speed until fine and milky white.Add the sugar in one go and beat at high speed until the egg beater becomes soft and smooth.Keep dripping to maintain texture, this step is very important

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  2.Add the low-gluten flour into the egg liquid in batches Mix well

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  3.Take half of the batter and oil and mix well

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  4.Pour in the remaining oil and mix well

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  5. Pour the batter into a six-inch mold and shake it twice to knock out the air bubbles and cover it with high-temperature plastic wrap.I use the Miaojie brand., put it on the steamer with boiled water and steam for about 55 minutes.After taking it out of the pot, shake it twice to release the heat, then pour it over and tap to cool down, then you can take out the mold