How to make 6-inch chiffon cake

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  1.Weigh all the ingredients and prepare them.Separate the egg yolks and egg whites, and pour the egg whites into a water-free and oil-free container.

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  2. Pour the egg yolk into the milk and stir evenly, then add the corn oil and stir

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  3. Mix low-gluten flour and baking powder, sift through a sieve, pour in the egg yolk liquid, and use a whisk Stir into batter.

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  4. Add a few drops of vinegar to the egg white liquid, use a whisk, and beat into fish Add 1/3 of the sugar when making eye bubbles.

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  5. Continue to use an egg beater to beat until smooth, then pour in 1/2 of sugar.

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  6.There are obvious fine lines on the egg white, pour in the remaining sugar

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  7. Beat until the egg beater has a small right angle and the egg whites are turned upside down without slipping, then you can stop beating..

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  8. Take 1/3 of the egg white and add it to the egg yolk paste, stir-fry, like Just like cooking, don't draw circles.

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  9. Pour the egg batter into the egg whites one at a time, and continue to stir-fry evenly with a rubber spatula., still don’t draw circles.

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  10. At this time, preheat the oven to 140 degrees for ten minutes.

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  11. Pour the egg paste into the six-inch chiffon mold and shake it a few times.out of the big bubble inside.

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  12.Put it into the oven, bake at 140 degrees for 55 minutes, heat the upper and lower tubes, and place in the middle layer bake.

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  13.When the baked cake is taken out, shake it and then invert it.

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  14. Leave it for more than three hours before it can be removed from the mold.

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  15.This is what it looks like when cut