How to make ten-inch chiffon cake

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  1.Weigh the ingredients

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  2.Prepare two oil-free and water-free containers and separate the egg yolks and egg whites.The photo in the picture was taken after putting sugar in the egg yolks

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  3. Beat the egg whites until the fish is soaked and add sugar to beat

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  4.Beat until there are lines, add the remaining half of the sugar and continue to beat

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  5. Beat until the texture is clear, pour in the remaining sugar and continue to beat

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  6. Beat protein Lift the egg beater until there are two sharp corners

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  7.Egg yolk Add water, sugar and oil and mix well

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  8.Sift in the flour and mix well

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  9.Add the meringue to the egg yolk paste in three batches and mix evenly.Be careful not to make circles to avoid defoaming.

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  10. Pour the mixed cake batter into a ten-inch mold, smooth it out and shake it a few times The big bubbles inside will pop out, preheat the oven, and put it in the oven at 130 degrees for 60 minutes

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  11.When the time is up, take it out and let it cool, then it will be released beautifully