How to make eight-inch chiffon cake

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  1. Prepare the materials.

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  2. Separate the egg yolks and egg whites into two water-free basins spare.

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  3.Add milk, peanut oil and 20g sugar to the egg yolk and stir with a manual egg beater Evenly.

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  4.Sift the low-gluten flour into the egg yolks.

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  5.Reproduce evenly and reserve.

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  6. Beat the egg whites with an electric egg beater at high speed, and add them when they are like fish eyes.The remaining one-third of the white sugar and white vinegar continue to be beaten.

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  7. When the egg whites are fine, add one third of the sugar and continue to beat.

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  8. Add the last third of the sugar when the egg whites are textured.

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  9. As shown in the picture, the egg whites are whipped when they hit sharp corners.

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  10. Add the beaten egg whites to the egg yolks in three batches and mix well.

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  11.As shown in the picture, the mixture is in a good state.

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  12. Pour the mixed egg liquid into the eight-inch mold and shake lightly When bubbles appear, preheat the oven ten minutes in advance and bake at 130 degrees for 60 minutes.

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  13. After taking it out of the oven, invert it until the cake is completely cool.

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  14.After it cools down, pour it out, cut it and you can eat it!

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  15.Picture of the finished product.