How to make simple chiffon cake

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  1.Separate egg whites and egg yolks (the egg white pot must be water-free and oil-free, and there must be no egg yolk at all)

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  2.Add sugar, salad oil and milk to the egg yolks and mix thoroughly

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  3. Sift in low-gluten flour

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  4. Adjust to no particles (you can use a whisk to beat at low speed Two or three seconds, don’t overbeat)

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  5. Preheat the oven to 150℃ and add a little egg white.For white vinegar, lemon is better.Add two drops of lemon to make it more delicate

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  6.Use a whisk at low speed to beat the fish until it has bubbles, then add sugar

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  7.Keep playing, Beat until the whisk is lifted up and the egg whites have upright and small sharp corners and will not bend

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  8.Add one-third of the egg whites into the egg yolk paste, and stir evenly with a spatula (note, you must stir it like a stir-fry, not in circles)

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  9.Be sure to stir until completely combined

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  10.Add another third of the egg whites, cut and mix evenly

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  11. Then pour the egg yolk paste into the remaining egg white paste, continue to cut and mix evenly

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  12. Finally, it is mixed like this

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  13. Pour the cake batter into the cake mold (mine It is eight inches.For six inches, just cut all the materials in half), scrape it flat with a scraper, and gently shake out the air bubbles

• 14.Oven at 150 degrees for 40 minutes (to check if the cake is cooked through, prick it with a toothpick.If there is something sticky on it, continue baking for a while)

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  15.The baked product (not bad)