How to make ten-inch chiffon cake

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  1.Prepare the required materials

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  2.Find two clean basins , requires no water and no oil, the egg yolk and egg white are separated, be careful not to let the egg yolk mix into the egg white basin

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  3.Beat the egg yolks, add corn oil and water in sequence, and beat quickly with an egg beater until the water and oil are fully combined

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  4.Sift the flour into the egg yolk basin

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  5.Then use a rubber spatula to stir evenly until there are no obvious particles

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  6.In the egg white basin Add a few drops of lemon juice

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  7. Then add the fine sugar in three batches and beat with an electric Beat the eggs evenly

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  8. Just beat the egg whites into 9 and distribute them.Beat the eggs.When the mixer stops and the egg whites can pull out an upright sharp corner without falling down, it means that they have reached a dry foaming state, so do not continue whipping

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  9.Use a rubber spatula to take one-third of the egg whites into the egg yolk basin, stir gently, like stir-fry, do not stir in circles Stir to defoam easily

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  10. Pour the mixed batter into the egg white basin.Continue to mix evenly

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  11.The mixed batter has a slight gloss and no Egg whites, uniform throughout

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  12. Then pour into the cake mold and scrape the batter in the basin Clean it and shake it a few times to remove the big bubbles in the batter

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  13. Preheat the oven , put in the lower shelf of the oven, bake at 160 degrees for about 50 minutes

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  14.This is roasted It takes 30 minutes to make it

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  15. After it comes out of the oven, lift the cake mold and drop it a few times.It removes the heat from the cake and also acts as a pull-down to prevent the cake from collapsing, and then quickly flips it upside down on the baking grid

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  16.After cooling, remove from the mold and cut into pieces

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  17.Finished picture