How to make chiffon cake

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  1.Prepare the ingredients

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  2.The egg yolk is separated into two oil-free and of water in the eggbeater

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  3. Add a few drops of white vinegar to the egg white to stabilize the whiteness, and break up the egg yolk.Add buttermilk and sift in low-gluten flour

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  4.Use a manual egg beater to stir the egg yolk evenly

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  5. Beat the egg whites at low speed until fish-eye-sized bubbles appear, add 1/3 of the sugar

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  6. When the egg whites are fine, add 1/2 of the remaining white sugar, and continue to beat until the beater has a big curve.Check out

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  7. The lines are obvious, add the remaining white sugar, lift the egg beater and there will be a straight line A small pointed tip will be fine

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  8. Add 1/3 of the meringue to the yellow paste and cut into pieces Mix evenly

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  9.Put the stirred egg yolk paste into the remaining meringue and mix in the same way Evenly

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  10.Put it into the 8-inch mold

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  11. Bump the mold on the table a few times to remove the air bubbles

• 12. Bake in the middle and lower racks of the oven at 150 degrees for 50 to 60 minutes.After taking it out, turn it over on the table twice and turn it upside down on a tray to cool
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  13.After cooling, the demoulding knife removes the mold

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  14.Invert and let cool

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  15. Cutting completed