How to make 8-inch chiffon cake

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  1.Prepare materials and tools

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  2.Separate the egg white and egg yolk

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  3.Put in milk, oil and sugar and stir well

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  4.Mix the low-gluten flour and baking powder, sift and add them

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  5.Stir into a thick paste without particles

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  6.Put tartar powder in the egg white basin

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  7.Use an electric mixer at medium speed to beat the fish into bubbles, then add one-third of the sugar

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  8. Beat until texture appears, add one-third of the sugar, continue to beat at medium speed until wet peaks form, add the last one-third of the sugar

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  9.Just hit it until a short, upright and pointed hook appears

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  10. Take one third of the egg yolk paste and cut it with a spatula and mix evenly

• 11. Add the remaining egg whites to the egg yolk batter and mix evenly.
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  12. When the mold is 80% full, put it into the oven at 90 degrees for the upper tube and the lower tube.Bake at 120 degrees for 55 minutes.

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  13.After taking it out of the oven, shake it and immediately let it cool down before demoulding.