How to make eight-inch chiffon cake

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  1.Ingredients

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  2.Put vegetable oil, milk and sugar into a jar, stir evenly with a whisk, then add 5 egg yolks and stir well p>

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  3.Sift the cake flour into the beaten egg liquid and mix well

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  4. Plug in the oven and preheat it for ten minutes.Add a few drops of white vinegar to the egg whites, add 2 grams of salt, add 1/3 of the sugar, and beat with a whisk

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  5.Make it into a big bubble, then add 1/3 of the sugar and stir

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  6.Make it into wet foam, then add the remaining sugar and stir

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  7. Beat until it becomes dry foam, that is, when you pick up the egg mixer and the egg liquid becomes straight

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  8.Use a spatula to scoop out 1/3 of the egg yolk batter and mix evenly

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  9.Pour the beaten egg yolk batter back into the egg white batter and stir evenly

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  10.Pour the mixed cake batter into an 8-inch cake mold, tap twice to knock out air bubbles

• 11.Put in the preheated oven at 135 degrees for 50 minutes
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  12.After baking, take it out immediately, knock it lightly and turn it upside down to cool down before demoulding