How to make chiffon cake

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  1.Preparation All materials, accurately weighed and ready for use.

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  2. Make egg yolk paste: add sugar to egg yolks and stir until dissolved, then add milk and oil and stir 5 Minutes or so until emulsified.Sift the sifted flour again and add directly, stir until the powder disappears.The status is as shown in the picture.

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  3. Make meringue: add sugar in three times and beat the meringue until it looks like ice cream.Yes, as shown in the picture.

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  4. Mix the meringue and egg yolk paste: first take one third of the meringue and put it into the egg yolk Inside the paste, stir it up and down to avoid defoaming.

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  5. Then pour the evenly mixed egg yolk paste into the remaining two-thirds of the egg whites Inside the frosting, stir it up and down in the same way.

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  6.This is what it looks like after mixing.Now you can preheat the oven to 180 degrees.

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  7.Pour the cake batter into the baking mold, spread it evenly with a small spoon, and shake it gently Put it into the oven a few times, turn the temperature to 150 degrees and bake for 60 minutes.I forgot to take a picture of it being put into the oven to bake.

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  8. After baking, the cake is dropped freely from a height of 40cm on the kitchen table (front Falling to the ground), and then immediately reversed.

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  9.After letting it cool, you can remove it from the mold with your bare hands.I didn’t take it off properly, but it still worked.Complete, no collapse, no impact on taste.

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  10.After incision, the tissue is soft and full of egg flavor.

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  11. Just install it.