How to make steamed chiffon cake

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  1.Weigh the required ingredients according to the recipe

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  2. Separate the egg yolk and egg white.The container containing the egg white must be water-free and oil-free

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  3.In the egg yolk Add sugar and water, beat the egg yolks with a hand whisk, and stir until the sugar melts

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  4.Add corn oil and continue stirring until there is no obvious oil splash

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  5.Sift in the flour, Use a spatula to stir evenly from bottom to top

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  6.The stirred egg liquid should be delicate If it has a thick consistency, then start to boil hot water in the pot

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  7. Next, start beating the egg whites , the egg beater must be dry and free of water.Before beating, add a few drops of white vinegar to the egg whites.Beat until the egg whites have a lot of rough foam.Add one-third of the sugar and continue beating

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  8.When the bubbles are fine and textured, add one third of the sugar and continue to beat

• 9. When the texture is clear, add the remaining sugar and continue to beat
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  10. Beat until there are short upright corners when you lift the whisk.

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  11.Put one-third of the whipped egg white into the egg yolk liquid, stir quickly and evenly

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  12. Then pour the stirred egg yolk liquid back into the meringue, or use the stirring method to mix the cake liquid well

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  13. Pour the prepared cake liquid into a clean mold and lightly shake the mold a few times to release air bubbles.After the water in the pot boils, put the cake on to steam

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  14.Steam over high heat 20 After about 10 minutes, pierce it with a toothpick.When you pull it out and see that there is nothing attached to the toothpick, turn off the heat and simmer for another three to five minutes.Then take out the cake and let it stand for about ten minutes, then gently press the edges of the cake with your hands to release it from the mold.I forgot to take a photo here, here is the picture after unmoulding

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  15.Side view

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  16.Rendering!