Chiffon cake 8 inches Method

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  1.Prepare supplies, all weighed Heavy

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  2.Separation of protein and yolk

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  3.Add 20g white sugar and a few drops of vinegar to the egg whites and beat with a whisk until fish-like eyes

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  4.Add 20g more sugar and beat until textured

• 5.Add 20g of sugar and beat until peak-like and place in the refrigerator for later use

• 6.Put corn oil into the egg yolk and stir the milk evenly

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  7.Sift in the flour in three batches and mix well

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  8.Place the protein Add the egg yolk batter in three batches and mix evenly

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  9. Apply oil to the bottom of the mold.Pour the cake batter into the cake mold, shake it a few times and use a toothpick to defoam in a Z-shape

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  10.Preheat the oven to 150 degrees for 10 minutes and put in the mold.This is what it will look like after baking for 20 minutes

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  11.150 degrees, 40 minutes to arrive! After completely cooling, remove from the mold and pose for photos!