Home version of baked chiffon cake

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  1.Egg protein and egg yolk must be separated in a water-free and oil-free basin

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  2.Put 20g of fine sugar in the egg whites, use a whisk to beat the egg whites and add two drops of vinegar

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  3. Beat the egg whites to this level and add 20g of fine sugar and continue beating

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  4.The egg whites are starting to become fluffy and stand up, add 20g of fine sugar and continue to beat

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  5. Beat the egg whites until they can be pulled up at right angles and can be fixed, and then formed into hard foam

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  6. Stir egg yolks with sugar, then add milk and corn oil and stir gently evenly

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  7.Sift the low-gluten flour into the mixed egg yolk liquid, stir evenly with a spatula,

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  8.Take 1/3 of the egg whites, add the egg yolk liquid, and stir evenly

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  9.Remove 1/3 of the egg whites, add to the egg yolk liquid and stir evenly

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  10.Then add all the remaining egg whites and mix well (or add the egg yolk liquid to the remaining egg whites)

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  11.Pour the mixed ingredients into an 8-inch cake mold, shake off the big bubbles, and put it into the middle layer of the oven at 150 degrees, heat up and down, for 40 minutes

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  12.This is what it looks like after baking for 20 minutes

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  13.After baking, turn the cake mold upside down while it is hot.After cooling, remove from the mold