How to make chiffon cake

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  1.Weigh the ingredients first.

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  2.Put the egg white and egg yolk separately.Oil-free and water-free container.

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  3. Add 20 grams of sugar, 50 grams of milk, 40 grams to the egg yolk grams of corn oil, beat with a hand mixer until blended

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  4. Sift the egg yolk into the flour and stir in into a delicate egg yolk paste

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  5. Beat the egg whites with a whisk until they look like fish eyes.Add 20 grams of white sugar

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  6.When the foam is thick, add 30 grams of white sugar and white vinegar p>

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  7.When the foam is fine, add the last 20 grams of white vinegar and continue



8. Beat until dry and foamy, lift the egg beater and there are sharp corners

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  9.Take one-third of the egg whites and add to the egg yolk paste and mix (you can preheat the oven to 160 degrees for 5 minutes at this time)

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  10. Stir well and add the remaining egg whites at home.Stir into a fine cake batter.Pour into an eight-inch mold and tap lightly to release air bubbles., bake in the oven at 120 degrees for one hour, take it out and gently tap it twice on the inverted wire rack to cool and demold

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  11.You can also put it in a paper cup and bake it at 180 degrees for more than 20 minutes.

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  12. It’s done!