How to make chiffon cake

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  1. Separate the egg whites and egg yolks in a clean and water-free basin.Add lemon juice to the egg whites and beat until rough.Add one-third of the white sugar (30 grams of white sugar, divided into 3 portions before and after beating).times added)

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  2. When lines appear, add the second sugar and beat for 40 seconds, then add the remaining Beat one-third of the white sugar until the egg whites can raise two small sharp corners as shown in the picture below

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  3.Next, process the egg yolk paste, add 15 grams of sugar, oil, and milk to the egg yolks and mix well

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  4.Cooking cake flour

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  5.Stir into egg yolk paste

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  6. Take half of the egg whites and mix them with the egg yolk paste evenly, then pour the mixed half into the remaining egg whites Frost, stir quickly and not in circles

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  7.The batter is ready and put into the cake mold , gently shake it a few times to release the air, put it in the oven at 155 degrees for 50 minutes, heat up and down, mine is a 6-inch square

• 8.What it looks like after baking for 25 minutes

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  9.Time When it's done, take it out, turn it upside down and let it cool

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  10.Perfect demoulding

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  11.One more