How to make chiffon cake (six inches)

• 1.Separate the egg white and egg yolk, and put the egg white into a water-free and oil-free container
• 2.Put the powdered sugar into the egg yolks, pour in the milk, and stir evenly
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  3.Sift in low-gluten flour

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  4.Mix evenly and set aside for later use

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  5.Inside the egg white Squeeze a few drops of lemon juice

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  6. Beat the egg white at low speed, stir and add 3 One-half powdered sugar

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  7.Continue to beat until fine, then add another third 1 powdered sugar

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  8.Continue to beat and add the final powdered sugar

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  9. Beat until stiff foam and a triangle appears when lifted

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  10. Add one-third of the beaten egg whites to the egg yolk paste, and turn it from bottom to top.Do not stir

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  11. Pour the egg yolk paste into the remaining egg whites and continue Stir and mix well

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  12.Pour into the cake mold and shake it several times., discharge the air inside

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  13. Preheat the oven in advance and place the cake mold For the middle layer, heat it up and down to 160 degrees for 40 minutes.Take it out and invert it, cool and remove from the mold.The perfect chiffon cake is complete!