Chiffon cake (eight How to make chiffon cake (eight inches)

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  1. Main The ingredients and ingredients are used to make egg yolk paste and egg white paste respectively.Separate the egg whites and yolks first.

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  2.Add milk.

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  3.Add sugar, salt and corn oil.

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  4.Put in cake flour.It's best to sift it.Mix well for stir-fry.

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  5. Beat the egg whites.You can add a few drops of vinegar.Add sugar in three batches.

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  6.Slowly lift the egg beater from the pelvic floor, and remove the egg whites from the head It can become a small peak, shaking slightly but not falling over.

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  7. Pour the egg white paste into the egg yolk paste in three times.Use a spatula to mix evenly.

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  8. Pour the mixed batter into an 8-inch mold.Lift the mold a little, about 2cm away from the table, and shake it horizontally and vertically to knock out any large bubbles.Place in the oven and preheat the oven to 150 degrees for 10 minutes.

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  9. Bake at 150 degrees for 60 minutes.