How to make eight-inch chiffon cake

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  1.Materials and tools are all ready

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  2. Prepare two water-free and oil-free In a clean basin, separate the egg whites and yolks of five eggs.Put them in separate bowls, first stir the egg yolks evenly with a whisk, then add the milk, oil and sugar

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  3. Stir evenly, then add 80 grams of low-gluten flour and one gram of baking powder, and stir into a sticky state without particles

• 4.Put one gram of tartar powder into the egg white basin, beat it with an electric egg beater at medium speed until fish-eye bubbles form, add 30 grams of sugar, and continue beat.
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  5.If it is in this state but cannot stand upright, it is wet foaming.Add the remaining sugar and beat at high speed

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  6. Mention egg beating The device is in a pointed and upright state.It is ok if it is hard foamed.I forgot to take a picture of this step

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  7.Put 1/3 of the egg white into the egg batter, stir it with a spatula, just like stir-frying, do not stir left and right too hard

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  8. Stir quickly and evenly, pour in the remaining egg whites, and continue to stir quickly

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  9. This is to preheat the oven at 175 degrees.Pour the batter you just mixed into an 8-inch mold, scrape it flat, and then shake it hard.A few times to knock out the air bubbles

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  10. 45 minutes in the middle of the oven, this is what I did What it looks like after baking for 15 minutes

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  11.Ding 45 minutes are up.

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  12. Turn upside down on the grill to cool.

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  13.After cooling, you can unmold and eat

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  14.It is still relatively soft