How to make chiffon cake

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  1.Prepare the ingredients (salad oil is not put in)

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  2.Add 50g of fine sugar to the egg whites in three batches and beat until dry foam (you can pull up an upright peak)

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  3. Add 30g of fine sugar to the eggs and beat until the color becomes lighter.Add 50ml of salad oil and 50ml of milk while stirring

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  4.Sift in 90g of low-gluten flour, Stir slowly until there are no lumps

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  5. Add the beaten egg whites to the egg paste in three portions

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  6.Pour into the mold and shake it a few times to knock out the bubbles.Preheat the oven for 10 minutes, 170 degrees, 40 minutes