How to make six-inch chiffon cake

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  1.Prepare all the ingredients.Mine is white vinegar because I don’t have lemon or cream of tartar.White vinegar can also be used

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  2.Take two water-free and oil-free basins, separate the yolks and egg whites of the eggs, add fifteen grams of sugar to the egg yolks, then add milk and cooking oil (the order must not be wrong), and beat the eggs manually Mix evenly

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  3. Now it is in a good state.It must be delicate and let the sugar , oil and milk are completely dissolved

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  4.Sift in low-gluten flour and stir with a mixing plate Evenly

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  5.This is a good mixing state, and each part is well integrated

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  6. Add two drops of white vinegar to the egg whites and beat with an electric egg beater at high speed until there are big bubbles.When the time comes, add 25g of white sugar and continue beating until you lift the egg beater and the triangle will not deform.Be careful not to stop for a while

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  7. Take half of the beaten egg whites and add it to the stirred egg yolks.Flip it from bottom to top in the same way as stir-frying.Pay attention to defoaming.After it is evenly distributed, add the remaining egg whites., stir until it reaches the current state.At this time, preheat the oven to 120 degrees

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  8. Slowly pour the mixed cake liquid into the mold and place it in the oven you have chosen.

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  9.After fifty minutes, take it out and turn it upside down immediately, let it cool and remove it from the mold.Isn’t it very fragrant?