How to make chiffon cake

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  1.Prepare ingredients, low-gluten flour, sugar, eggs, milk, corn germ oil, vinegar

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  2.Use a separator to separate the egg white and egg yolk

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  3. Put milk and corn oil in a container and stir until no oil is visible

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  4.Sift the flour into the milk corn oil and stir until no dry powder can be seen

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  5. Flour Add egg yolks, stir evenly, and make an egg yolk paste for later use

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  6.Take another oil-free and water-free one In a clean container, add egg whites and vinegar, beat with an electric egg beater until there are big fish eye bubbles, add the first sugar! Continue stirring

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  7.When the foam basically disappears, add the second sugar and continue beating p>

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  8.When a clear pattern can be drawn with a whisk, add the last sugar and continue stirring

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  9. Stir until dry foam, lift the egg beater, the meringue will have a straight line A sharp little triangle of strength.This step is especially important! Remember.

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  10. Preheat the oven to 140 degrees in advance, take a spoonful of meringue and add it to the egg yolk paste Mix well.

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  11. Repeat the previous action, pour all the egg yolk paste into the remaining meringue and stir quickly Evenly.

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  12. Pour the mixed cake batter quickly into the 8-inch mold, remember to put it on the countertop Shake a few times to remove air bubbles.

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  13.Put it into the middle layer of the oven and set the upper and lower heat between 130-150.You can control it yourself.The oven is different., the temperature is also different! Bake for 45-60 minutes!

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  14. When baking for 45 minutes, insert a bamboo skewer into the middle of the cake.If the bamboo skewer If there are no wet cake crumbs on it, it means it is baked.Otherwise, it needs to continue baking.

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  15. After taking out the cake, quickly invert it onto the baking sheet and let it cool to prevent shrinkage.

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  16.After the cake is cool, remove it from the mold and cut into pieces for consumption!