How to make homemade chiffon cake

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  1.Prepare materials
  (I used an electric egg beater and forgot to beat the sieve)

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  2.Separate egg whites and yolks
  You can use a spoon or separator
  (I seriously suspect that the eggs my mother bought are fake because the yolks are so flat and difficult to separate)



3. Beat the egg whites and sugar into cream
I beat it for a while first and then added the sugar
Low speed Turn to high speed for about five minutes until the cream spreads (like ripples with two small peaks)

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  4.Beat the egg yolks into a paste
  Pour the remaining ingredients into the flour and milk powder (you can also use it if you don’t have it).It’s best to sift it through a sieve (you can also have it if you don’t have it)
  Use an egg beater to beat it into a paste for about three minutes(Pay attention to the corners so that there are no lumps of flour)
  (This is the best time I have beaten...)

• 5. Mix
  Pour the beaten egg white into the egg yolk paste
  Turn it up and down clockwise and do not stir randomly
  (Actually, I I couldn’t stir the batter on the side and I died)
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  6.Pour into the grinding tool

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  7.Put it in the oven and bake
  One hundred and eighty degrees and thirty Minutes

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  8. Take out the oven
  (In fact, I set the result for twenty minutes It’s not cooked yet
  So I tested the small hole..)

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  9.Demold
  (It is best to scrape the edge of the mold to make it easy to release)

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  10.Still not popular

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  11.I applied homemade peach jam p>

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  12.Maybe there is not enough sugar and the taste is not very sweet