Eight-inch chiffon cake Recipe

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  1.First separate the egg whites and yolks separately In two water-free and oil-free basins

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  2.Then put the corn oil, white Mix sugar A, milk and melted butter into the egg yolks, and mix well with a hand mixer.

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  3. Sift the low-gluten flour and baking powder into the egg yolk paste, and stir Evenly.

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  4. Add white vinegar to the egg whites, add one-third of the white sugar B, and use Beat with an electric mixer at medium speed until fish-eye bubbles form.

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  5. Add one-third of the white sugar B and beat until there are ripples.

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  6.Finally add the remaining white sugar B and beat until the electric mixer is lifted Just have sharp corners.

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  7.Fold one-third of the egg yolk paste into the whipped meringue., then pour the remaining meringue back into the egg yolk paste

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  8. Preheat oven 160 Degree 10 minutes.Shake it a few times before baking, then bake on the middle and lower racks at 180 degrees for 25 minutes.

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  9.Finished Picture