How to make chiffon cake

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  1. Prepare all materials for later use.

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  2.Separate the egg white and egg yolk.(Add cornstarch, baking powder and salt to low-gluten flour and sift and set aside)

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  3.Egg yolk Add 20 grams of sugar and beat evenly.

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  4. Add salad oil and mix well.

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  5.Add milk and stir evenly.

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  6. Add the sifted flour and stir quickly evenly.The standard is that there should be no flour particles.Set aside.(Preheat the oven to 170 degrees at this time)

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  7. Add lemon juice to egg whites and beat with a whisk Make a fish-eye-shaped bubble, then add 20 grams of white sugar and continue beating.Add the remaining 40 grams every two minutes, in two batches.

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  8. Beat the egg whites until they are stiff and foamy, pick up the top of the egg beater and form a triangle shape.Just fall off.

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  9. Take one-third of the egg white and put it into the previously prepared egg yolk, and use silica gel Mix evenly with a shovel, then pour all the mixed batter into the egg whites and quickly mix evenly.

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  10. Pour into the mold, put it into the middle layer of the oven, 170 degrees, heat up and down, and bake until 35-40 minutes.

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  11. Take it out after baking and turn it upside down immediately.Let it cool before demoulding.

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  12.The cake after unmoulding.

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  13.Do you have an appetite?

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  14. Come and have a piece, it’s soft and delicious...