How to make Chiffon Vanilla Cake

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  1.1 Separate the egg whites into 2 water-free and oil-free bowls;

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  2.2 Divide 50 grams of sugar into the egg whites three times or more and stir until dry foam forms; (see picture) just lift the egg tip but it will not fall over

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  3.3 Then pour the milk and the remaining 25 grams of sugar into the stirred egg yolk paste.Stir evenly and then add the salad oil and stir.

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  4.4 Sift 100 grams of low-gluten flour and vanilla extract with a rubber knife Stir into a uniform batter;

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  5.5 ​​Using a rubber knife, use a rubber knife to Scrape out one-third of the egg yolk paste and stir it (do not stir in circles, stir from low to up, like stir-fry), stir evenly and then add it for the second time until the egg white paste and egg yolk are completely combined for the third time.Stir all the batter evenly;

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  6.6 Place the mold chassis (I use the separate one) Wrap it completely with tin foil to facilitate demolding, then pour the cake batter into the mold about 8 minutes full and shake the mold vigorously to knock out the big bubbles

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  7.7 Preheat the oven at 170 degrees for 3 minutes, then place the mold in the middle layer and set it at 150 degrees for about 40 minutes.(It depends on everyone’s oven.If you like a crispier crust, you can take a little longer.) Just be careful not to mess up the oven! 8 After baking, turn it upside down and use a demoulding knife to remove it from the mold after cooling.

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  8.9 For layering, I used a very ordinary wire to wrap Pull up slightly to divide the cake into two flat layers.If you like, you can also decorate the cake with cream, jam, fruits, etc.