How to make eight-inch chiffon cake

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  1.Weigh the ingredients and separate the egg yolks and egg whites

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  2.Pour in the egg yolk 20 grams of xylitol

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  3. Stir evenly with a manual egg beater.My elderly man’s blood sugar High, so I usually use xylitol instead of sugar to make cakes

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  4.Pour Milk and rice bran oil.As for oil, use whatever you use at home, as long as it doesn’t smell.

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  5.Stir evenly

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  6.Sift in the flour and cornstarch mixture in batches

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  7. Use a manual egg beater to mix it horizontally.I used to use a spatula, but later I thought A manual egg beater is more convenient

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  8.Stir well and set aside, prepare to beat the egg white

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  9. Beat the egg whites at medium speed first, then add one-third of the xylose Alcohol, continue to beat, add xylitol in three batches, until the beat is turned upside down and it will not slide

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  10.Add one-third of the egg whites into the batter, and flip it up and down without turning in circles

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  11.Add another half into the batter with the same technique

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  12. Again Pour the batter into the egg white basin and stir it up and down evenly.During this process, the oven begins to preheat to 150 degrees

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  13.Pour it into an eight-inch mold, raise it a little and pour it down.Then tap the mold lightly to make the big bubbles float up and break them.Put it in the oven and heat it up and down at 150 degrees for about 40 minutes.It depends on the oven at home.

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  14.After baking, drop the grinding tool from a height of thirty centimeters.Then flip it upside down and use chopsticks to pad the bottom.After it is completely cooled, separate the sides of the cake from the mold and push it out.I will cover it in a plastic bag and use it to make a birthday cake tomorrow