How to make 8-inch chiffon cake

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  1. Accurately weigh all the ingredients needed to make the cake.Prepare two clean basins without oil and water, and completely separate the yolks and egg whites of the eggs.

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  2. Pour milk and salad oil into the egg yolk basin and stir with a manual egg beater Evenly.

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  3.This is what it looks like after stirring.The milk, egg and oil are completely integrated together.

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  4. Sift the low-gluten flour into the egg yolk paste.

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  5.Use a rubber spatula to gently stir evenly and set aside.At this time, you can turn on the oven to preheat.The temperature of my oven is very high, so I bake Qifeng at 105 degrees every time.

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  6. Add a few drops of lemon juice to the egg whites and beat with an electric egg beater at low speed Soak the fish eyes, then add fine sugar in three batches.When the egg whites are beaten to wet peaks, add 25 grams of corn starch.Continue beating until the egg whites can lift short upright corners.

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  7.Put 1/3 of the egg white paste into the egg yolk paste basin.

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  8.Use a rubber spatula to stir evenly.

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  9. Then pour all the batter into the egg white batter.

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  10. Stir evenly.(Never stir in a circular motion, as it will easily defoam)

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  11. Pour the prepared cake batter into the cake mold, shake it a few times to knock out the internal bubbles, and bake it in the preheated oven for 50 minutes.

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  12.The cake is baked.After it is baked, throw it on the table and turn it upside down immediately.cool down.

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  13.After completely cooled, you can unmold and enjoy.