How to make eight-inch original chiffon cake

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  1.Prepare the ingredients.I later replaced the butter with corn oil

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  2.Separate the egg whites and egg yolks and put them into separate basins.Make sure there is no oil or water in the basin.Add 20g of sugar to the egg yolks and stir evenly with a manual egg beater

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  3.Add salad oil and milk, stir

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  4. Beat the egg yolk liquid until it is uniform and thick, without oil or water separation (but be sure not to beat the egg yolk, otherwise it will cause larger lumps in the finished chiffon cake) holes, not delicate enough)

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  5.Sift in the flour

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  6.Use a spatula to quickly stir evenly

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  7.Add a few drops of lemon juice to the egg white

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  8. Use a whisk to make large fish-eye-shaped bubbles, then add 20g of sugar

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  9.Continue to beat until the egg whites begin to thicken and form a dense foam, add 20g of sugar again, and then beat again until the egg whites become thick and have lines, then add the remaining 20g of sugar

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  10. Continue beating for a while.When the egg beater is lifted, the egg whites can pull out curved sharp corners., it means that it has reached the level of wet foaming

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  11.Because I am a relative For wind cakes, you need to continue beating until you lift the whisk and the egg whites can pull out a small upright sharp corner.At this time, beat until the egg whites are hard and foamy.When you lift the whisk, the top egg whites form a triangle and stand upright.Bend

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  12. Take out 1/3 of the egg white and mix it with the previously mixed egg yolk.Use a rubber spatula to stir evenly

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  13.Uniform



14.Then pour the mixed batter into the egg whites

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  15. Stir quickly and evenly

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  16. Immediately pour into the cake mold, smooth it out, hold the mold with your hand and shake it on the table a few times to knock out the big bubbles inside

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  17.Put it into the middle layer of the preheated oven and bake for 65 minutes at 165 degrees with a toothpick during the last few minutes.Poke it into the cake and take it out to see if there is any tissue stuck to the toothpick.If so, bake for another 5 to 10 minutes

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  18.After baking, take it out and shake it down from a height of 41 cm to release the heat.Immediately turn it upside down and remove it from the mold after cooling

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  19.I used two six-inch cake boxes

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  20.Let’s have an organization chart

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  21.Come with a picture of the finished product