How to make chiffon cake (8 inches)

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  1.Separate egg whites and yolks and put them into water-free and oil-free basins.

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  2. Add lemon juice to the egg whites and use a whisk to beat into fish eyes.Add one-third of 50 grams of fine sugar.

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  3. When the protein volume becomes larger and the foam becomes finer, add another third 1 caster sugar.

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  4.Continue to beat and add the remaining third.

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  5. Until you lift the egg beater and you can see the sharp and thin right angles , set aside for later use.

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  6. Add 20 grams of fine sugar to the egg yolks and beat until the sugar melts.

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  7. Add corn oil in two batches and beat evenly.Be careful not to break the egg yolk.Sent away.

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  8.Add milk and mix well.

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  9. Sift in the flour in three times, the amount of the three times is increasing, the first At least once to prevent the flour from clumping.The number of times is not fixed.For example, a six-inch powder can be sifted twice, and a ten-inch powder can be sifted four times.

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  10. Stir evenly.

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  11. Add the beaten egg whites in three batches and stir evenly with a spatula.Add a third at a time.Do not draw circles to avoid defoaming.

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  12. Everything looks good.

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  13. Preheat the oven to 130 degrees, and pour the cake batter into the baking paper.Gently shake the mold out of the air bubbles and place it in the bottom of the oven for 25 minutes, then turn to 155 degrees and continue baking for 25 minutes

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  14.If you bake the six-inch cake for 20 minutes each, and the ten-inch cake for 35 minutes each, you need to adjust it according to the temperament of your own oven.If the color is too heavy, you can cover it with a baking sheet or tin foil.

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  15. After baking, drop the mold to cool.