How to make honey chiffon cake (6 inches)

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  1.Prepare ingredients.Beat the egg whites and egg yolks into two large, water-free and oil-free bowls.Add sugar to the egg yolks and beat with a whisk until the color becomes lighter.

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  2.Add honey milk corn oil and continue to stir until completely combined.

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  3.Sift in low-gluten flour and stir with egg beater until there is no dry powder.state.Normal batter will be very fine, not dry or thin.

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  4. Preheat the oven to 150 degrees.Add the white sugar to the egg whites in three batches and beat until dry peaks form.Lift the egg beater until it is in an upright, pointed state.

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  5. Scoop one-third of the egg white into the egg yolk paste bowl and stir Evenly.The main thing is to stir it up and down, don't stir in circles.

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  6.Pour all into the protein bowl and mix evenly.Pour into the mold and shake a few times to release big bubbles.Place in oven.Bake for about 30 minutes.

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  7. After baking, take it out and drop it vertically from a height of 15 cm, shaking Release heat.Turn upside down on the grill and unmold after cooling.