How to make eight-inch chiffon cake

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  1.Prepare ingredients.

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  2.The egg whites and yolks can be easily poured into different basins, and the basin containing the egg whites should be oil-free.No water.

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  3. Add white vinegar and 20 grams of white sugar to the egg whites and beat at low speed for one minute.

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  4.Add 20 grams of white sugar and beat at medium speed for one minute.

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  5.Add 20 grams of white sugar and beat at high speed for one minute until dry peaks form.

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  6. Place the beaten egg whites in the refrigerator and set aside.

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  7. Add milk and corn oil to egg yolks and mix well.

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  8.Sift in the low flour and mix well.

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  9. Preheat the oven to 145 degrees for 10 minutes.Add 1/3 of the egg whites into the egg yolk paste and mix evenly.Be careful not to stir in circles to avoid defoaming.

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  10.Add all the remaining egg whites into the egg yolk batter and mix well, from a height of 30 cm Pour it into the mold, knock out any air bubbles, and bake in the oven at 145 degrees for 40 minutes.

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  11. Bake for 20 minutes.

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  12.After baking, take it out and shake it a few times, then turn it upside down and let it cool for 3 hours After demoulding.

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  13. Finished product picture.