How to make chiffon cake base

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  1. Prepare the ingredients, weigh them, take two clean, water-free and oil-free basins and separate the egg whites and yolks.

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  2.Add sugar (20 grams), corn oil, and milk in sequence, and stir evenly.

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  3.Sift the flour and stir gently until there are no particles.

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  4.Be careful here, be sure to pay attention! Don’t over mix and the flour will become glutenous! Once done, set it aside and continue making egg whites.

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  5. Add two or three drops of lemon juice to remove the fishy smell and stabilize the protein.

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  6.Add the sugar in 3 portions
  Use an electric egg beater to roughly beat the fish When you have eye bubbles, first add 30 grams of fine sugar.

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  7.This is the state when sugar is added for the second time

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  8.This is the third state of adding sugar

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  9. When the egg beater is raised to a curved angle, it is in the wet beating state and can be stopped.

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  10.At this time, adjust the oven to 180 degrees and preheat for 10 minutes.
  Then add one-third of the egg whites to the egg yolk and stir gently evenly.

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  11. Then pour the mixed egg yolk back into the remaining egg whites, and gently Stir from bottom to top to avoid soaking and baking, and stir evenly.

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  12.This is the state after mixing



13.Pour evenly into the baking pan, lift and shake to shake out the air bubbles

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  14.Then put it in the oven and bake for 15-20 minutes (according to the temperament of your own oven)



15.Time's up! take out! Remove from the mold!