How to make six-inch chiffon cake

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  1.Prepare all required materials and weigh them.

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  2.Egg yolks and egg whites are separated in two water-free and oil-free containers.

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  3.Add white sugar, pure water, corn oil to the egg yolks, and beat evenly.

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  4. Sift the low-gluten flour into the egg liquid and stir evenly.

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  5. Set the stirred egg yolk paste aside for later use.

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  6.Add a few drops of lemon juice to the egg whites, and add the sugar in 2 to 3 times.Use an electric whisk to beat until stiff peaks form.Lift up the whisk and you can pull out the upright sharp corners (when beating egg whites, preheat the oven to 150 degrees for upper heat and 140 degrees for lower heat)

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  7. Add one-third of the meringue to the egg yolk paste and mix evenly.

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  8.Pour the mixed cake batter into the meringue and continue to mix evenly.

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  9.Take a six-inch removable bottom mold, pour the cake batter, and lift the mold firmly Shake it a few times to release big bubbles.

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  10.Put it into the middle layer of the preheated oven and adjust the heat to 140 degrees, then lower the heat.Adjust to 130 degrees and set timer to 55 minutes.

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  11.When the time is up, take out the baked cake and invert it to cool.

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  12. Use a demoulding knife or directly press the edge of the cake inward with your hands to make the mold Separate from the cake, press the edge of the mold downward with your thumb, and push the bottom of the mold upward with your index and middle fingers to release it.

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  13.The finished hurricane.

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  14.Internal organization.