How to make chiffon cake

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  1.Rendering

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  2.Prepare materials

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  3.The egg white protein is separated into two In a clean, water-free and oil-free container, preferably a stainless steel container, because you still have to beat the egg whites.

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  4.Put the tartar powder and baking powder into the egg whites and beat with an electric egg beater , you can add a few drops of white vinegar or not.White vinegar is good for beating the egg whites until they form lumps.

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  5. Put the sugar and oil (it is best to use vegetable oil, the kind without smell, peanut oil It is best not to use rapeseed oil, you can use corn oil, blended oil), and milk into the egg yolks, stir thoroughly to completely dissolve the sugar.In cold weather, you can sit in warm water to operate, the sugar will melt quickly, and then add Put the cake flour, starch and salt into it, mix it evenly, and stir it up and down as much as possible.If there are no gluten, if there are small lumps, leave it for a while and it will open!

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  6. Preheat the oven to 180 degrees for 5 to 10 minutes!

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  7. If there is oil paper, put a piece of oil paper on the baking sheet, so that it can be easily released from the mold!
  Mix the mixed egg yolk paste with the beaten egg white, stir evenly and pour it into the mold.Shake it twice to release the bubbles.Place it in the preheated oven at 180 degrees for 40 minutes!

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  8. After 40 minutes, insert a toothpick or fork into it.If no slime comes out, It’s done.If it’s still a little sticky, bake it a little longer!

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  9.After baking, turn it upside down on the grill to cool, and you can easily cut it with a kitchen knife Yes, there is no need to use a serrated knife!