8 inches How to make brown sugar chiffon cake

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  1. Pour flour and baking powder into the container

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  2. Used to separate eggs and egg whites respectively.Two containers

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  3.Add brown sugar, oil and milk to the eggs and stir well

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  4.Pour into the flour and stir evenly



5. Beat the egg whites into fish-eye bubbles and add 2/3 brown sugar

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  6.Add all the remaining brown sugar and continue to beat

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  7. Beat until stiff and stand up straight

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  8.Add 1/3 of the beaten egg whites into the flour batter, stir well (remember not to stir, but to stir)

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  9. Pour in the remaining egg whites, start to stir well, then pour into the mold, shake a few times, and fold the middle Big bubbles will pop out, preheat the oven to 170℃ for 3 minutes, put in the mold, 170℃, bottom layer, wait for 50 minutes

• 10.After taking it out, shake it hard twice to knock out the air, then put it upside down on the grill to cool for a while

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  11.Use the handle of the mold knife to gently scrape the surrounding area, then push it gently with your hand, and it will come out!