How to make six-inch chiffon cake

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  1.Prepare all raw materials, separate egg whites and egg yolks

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  2.Add a few drops of lemon juice to the egg whites , beat the eggs into fish foam with an electric beater

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  3.Add sugar in three times and beat into a dry foaming state

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  4. Add sugar and milk to the egg yolks, stir well.Add vegetable oil and mix well

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  5.Sift the low powder into the basin

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  6. Mix well in a straight line, do not over mix, pick up the egg beater, the streamlined state is the best OK

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  7. Preheat the oven to 150 degrees and use a manual whisk to beat the meringue.Let it sit for a while, then add one-third of it to the basin

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  8. Use cutting and mixing techniques Mix well, then pour in the remaining egg whites

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  9. Place the mixed batter 20 meters away from the mold Pour in centimeters, shake it a few times to release the big bubbles inside, put it in the oven, 150 degrees for 40 minutes

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  10.After baking, take out the mold and place it upside down on the net plate, and demould after two hours