How to make 8-inch chiffon cake

• 

  1.Prepare the materials

• 

  2.Separate the egg whites and egg yolks, add 20 grams of white sugar to the egg yolks and milk

• 

  3. Add the egg yolk liquid Mix flour and corn oil

• 

  4. Drop the egg white into white vinegar and use an electric egg beater Beat the eggs at high speed for 1 minute, add the remaining sugar in three batches, and beat at low speed until dry foam

• 

  5.Add the egg yolks into the egg yolks in three batches, and mix up and down

• 

  6. Preheat the oven to 150 degrees , mix well and pour into an 8-inch removable bottom cake mold, shake it a few times and bake in the oven

• 

  7.Bake at 150 degrees for 30 minutes

• 

  8.Come out of the oven, shake it and buckle

• 

  9.The demoulding was quite successful