How to make chiffon cake

• 

  1.Finished product Picture

• 

  2.Get all the materials ready

• 

  3.Separate the egg whites and yolks

• 

  4.Put the sugar, corn oil, and milk into the egg yolks, and stir evenly with a manual whisk

• 

  5.Then add low-gluten flour and cornstarch (must be sieved) to the egg yolk paste and continue to mix evenly

• 

  6. Add lemon juice to the egg whites

• 

  7.Use electric Beat the eggs at low speed until thick and add all the sugar (50 grams) at once

• 

  8. Gradually speed up Beat at high speed for 1 minute and then at medium speed, while beating in quick circles, until dry peaks appear

• 

  9.Add one-third of the egg whites into the stirred egg yolk paste, and use a spatula to stir from bottom to top until evenly

• 

  10.Pour the egg whites into the egg yolk paste in three batches and stir until smooth and thick

• 11.Pour into the mold to knock out the big bubbles inside, then bake in the lower shelf of the oven at 150 degrees for 50 minutes

• 

  12.Open the oven immediately after baking, take out the mold, and place it upside down for more than two hours

• 

  13.Here’s a picture from the front

• 

  14.One more Zhang