How to make 8-inch chiffon cake

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  1. Prepare two water-free and oil-free basins, separate the egg whites and egg yolks (must be water-free and oil-free basins), weigh all the materials and prepare them

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  2. Add 30g sugar to the egg yolks and mix well with a manual egg beater

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  3.Add milk and oil and continue mixing.Sift in low-gluten flour and mix well, set aside for later use

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  4.Add 30g sugar to the egg whites and beat with an electric egg beater until they become frothy.Add the remaining sugar and add a few drops of lemon juice to beat.When it reaches eight or nine minutes

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  5. Add one-third of the egg whites into the egg yolk batter and stir evenly, then add the remaining two-thirds of the egg whites and continue stirring to form a cake batter.It’s done✌️

• 6. Prepare an 8-inch cake mold, pour the cake batter into the grinder, and gently shake out the air bubbles
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  7.Preheat the oven to 150 degrees and bake the middle layer with upper and lower heat for 60 minutes

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  8.The simple chiffon is ready as soon as it arrives