How to make eight-inch chiffon cake

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  1. Prepare the ingredients (because there is no milk at home, I use water instead)

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  2. Separate the egg yolks and egg whites, put them into oil-free and water-free basins respectively, beat the egg yolks, add corn oil, milk and sifted low water into the egg yolk basins.Stir all-purpose flour into a fine, grain-free state, and set aside for later use

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  3.Egg white Add a few drops of white vinegar or a few drops of lemon juice (adding white vinegar and lemon juice will make it easier to beat the egg whites).You don’t have to add it.Beat the egg whites until they become hard foam
  To do this, you can preheat the oven to 150 degrees Celsius.It has been cooking for 10 minutes
  

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  4.First put one-third of the egg whites Add the egg yolk paste and stir evenly, then put the egg yolk paste into the egg white basin and stir evenly (do not form into circles, use the stirring technique to mix evenly).Pour into the eight-inch mold, shake it a few times to shake out big bubbles, and serve Put it in the preheated oven at 150 degrees for 50 minutes (because each oven has different temperaments and different temperatures, adjust it appropriately according to your own oven temperature)

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  5.30 minutes

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  6.Out of the oven