How to make chiffon cake

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  1.All materials are ready

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  2. Separate the egg white and egg yolk into two completely clean ones In the basin.

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  3.Put 10g white sugar and 10g corn oil into the egg yolk.

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  4. Stir evenly to emulsify the egg yolk.

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  5. Use a flour sieve to sift in the flour, pour in the milk, and quickly stir evenly,

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  6.At this time, beat the egg whites and add the sugar into the egg whites in three batches.The first time is when the egg whites are beaten into fish-eye bubbles, add the remaining one-third of the sugar and two drops of vinegar.When the egg whites become smooth, add them again.Beat it for a while and put it in for the last time.Just hit it until it reaches the tip.

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  7. Add the egg white to the egg yolk liquid in three batches.Be careful not to stir vigorously, but slowly.Slowly fold in the beaten egg whites and mix evenly.

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  8.Finally, pour the cake liquid into the cake mold from a high place and shake the cake mold A few times and place in the preheated oven.Bake at 150 degrees for 40 minutes.

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  9.Finally, let the baked cake cool and remove from the mold.