How to make eight-inch chiffon cake

• 1.First prepare the materials
• 

  2.Put the egg whites and yolks into oil-free and water-free basins

• 

  3.Put corn germ oil, water and sugar into the egg yolks and stir evenly

• 

  4. Then sift low-gluten flour and cornstarch into the egg yolks

• 

  5. Beat eggs manually Stir evenly until there is no dry powder.When stirring, do not make circular motions.Make sure to make horizontal motions, then turn the pot and mix horizontally again

• 

  6.Next, add a few drops of lemon juice into the egg whites and use a whisk to beat until rough and add all the fine sugar

• 

  7. Continue to use the egg beater to beat the egg whites.My egg beater has five gears.I use the fourth gear to beat until the meringue is covered.Just make sure the small tip is not bent

• 

  8.The meringue should be beaten like this, It's not thick but very delicate.Some meringues are very thick after being beaten, but they also have small peaks, so beating the meringue is also very important!

• 

  9. Then add one-third of the meringue to the egg yolk paste and stir evenly

• 

  10. Stir evenly and add the second meringue

• 

  11.Add the remaining meringue in turn and mix evenly without making circles.Stir up and down, stir-fry, be careful not to defoam.Otherwise, the cake will collapse and crack

• 

  12. Preheat the oven to 150 degrees for five minutes in advance.Pour the mixed cake batter into the mold, then pick up a finger and shake it a few times to pop out the air bubbles

• 

  13.Put it in the oven with upper and lower heat and bake the lower layer for 60 minutes

• 

  14.When the time is up, immediately take it out and shake it twice on the pressing plate.It is best to buckle it for more than two hours.I did it at night.I buckled it for one night and demoulded it in the morning.

• 

  15.Removal

• 

  16.The finished product is beautiful