How to make chiffon bear cake

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  1.Separate egg whites and yolks in a water-free and oil-free basin! (The little helper at home got a share, and the egg yolk dropped a bit)

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  2. Add 15 grams of egg yolk Stir the sugar evenly, then add 40 grams of oil and stir evenly, then add 40 grams of milk and stir evenly, finally add sifted flour and stir up and down with a mixing spatula (do not stir in circles) until there is no dry flour.

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  3. Beat the egg whites with a whisk.Add the white sugar in three batches: once when the foam is larger, add once when the foam is thinner, add all when the foam appears, and continue to beat until the legendary inverted triangle emerges.

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  4.After the egg whites are beaten, pour one-third into the egg yolk liquid, stir evenly up and down, then pour all of it into the egg whites, mix evenly, and pour into the mold.Press diagonally to release excess air bubbles.

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  5. Preheat the oven at 180 degrees and bake in 25 minutes.This depends on the oven temperature..

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  6.Let cool and remove from the mold