Three Wu Chiffon Cake

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  1.Preparation, two containers, 8 eggs, vinegar, low-gluten flour, cold water, sugar

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  2.Crack the eggs into the container and use an egg separator to separate the yolks

• 3.Put the egg yolks into another container

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  4.Add 1 tablespoon corn oil to the egg yolk

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  5. Stir the egg yolk a few times and add 7 tablespoon of cold boiled water

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  6. Prepare the sieve and pour 7 tablespoons of low-gluten flour into the sieve., sift into the egg yolk

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  7.Mix the egg yolks and flour evenly until there are no particles., be sure not to stir in a circular motion or gluten will form.Set aside the stirred egg yolks for later use

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  8.Add 1 tablespoon of vinegar to the egg white to remove the fishy smell and stabilize the bubbles

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  9.Add 5 tablespoons of sugar to egg whites

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  10. Beat the egg white until it looks like the picture.Use a whisk to lift the egg whites and they will stand up.If they don’t drip, it means they are well beaten

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  11.Pour in the mixed egg yolks and mix the egg whites up and down evenly

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  12. When mixing, mix it up and down, otherwise the beaten egg white will melt

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  13. Mix well and pour into the cake mold.Shake the mold a few times to pop out the bubbles.Preheat the oven in advance, put it in the oven, bake at 180 degrees for 15 minutes, and bake at 150 degrees for 60 minutes.

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  14.Sponge Cake