How to make eight-inch chiffon cake

• 

  1.Group photo of ingredients

• 

  2.Put 15 grams of powdered sugar, milk or water, Mix the salad oil evenly with a hand whisk

• 

  3.Add the egg yolk and put the egg white separately.Put it in a water-free and oil-free container and put it in the refrigerator

• 

  4. Combine corn starch and Mix and sift the low-gluten flour and add it to the egg yolk paste

• 

  5. Add a few drops of white vinegar to the egg whites , beat with an electric mixer at low speed until coarse foam forms, add one-third of the powdered sugar (turn on the oven to 150 degrees to preheat)

• 

  6. Beat at medium speed until smooth and foamy, then add one-third of the powdered sugar

• 

  7. Beat at high speed until clear texture, then add the remaining powdered sugar

• 

  8.Continue to beat until the upright corners are small, and you are successful

• 

  9.Add one-third of the meringue into the egg yolk paste and stir up and down, do not mix in circles, stir evenly, pour into the meringue and continue to stir until evenly

• 

  10.Pour into the mold and gently shake out the bubbles
  Oven with bottom heat at 130 degrees and surface heat at 150 degrees, bake the middle and lower layers for 50 minutes ( The specific time and temperature will depend on your own oven)