How to make 6-inch (8-inch) chiffon cake

• 

  1. Preheat the oven to 160°C; separate the egg whites and yolks (I made a 6-inch Steps)

• 

  2. Next, beat the meringue with a whisk Beat at high speed until there are fish-eye-sized bubbles and add the first caster sugar.Stir the caster sugar evenly and then add the second caster.When adding sugar for the last time, add the cream of tartar and salt as well.Beat the meringue until it is fine and has sharp hooks

• 

  3.Connect Next, sift the milk, corn oil and flour into the egg yolks, stir evenly

• 

  4.Next step, add one-third of the meringue to the egg yolk paste, and stir evenly

• 

  5.Add the batter mixed in the previous step to the remaining meringue, and continue to stir evenly.Do not overstir, otherwise the bubbles will disappear and the cake will be Can’t make it?

• 

  6.After stirring, pour into the mold, and Drop it twice to eliminate the bubbles

• 

  7. Bake in the oven at 160℃ for 35 minutes and sign with a toothpick

• 

  8. After baking, take out the oven and gently drop it twice from about 15 cm above the table.Don’t rush Throw it down, then turn it upside down and let it cool

• 

  9. Let it cool completely.It’s time to unmold and the chiffon cake is ready