How to make 8-inch chiffon cake

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  1.Egg yolks and egg whites are separated and put into oil-free and water-free containers respectively.

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  2.Weigh 7og of granulated sugar and beat the egg whites with an electric egg beater at low speed until light.After soaking the fish eyes, add 2/3 of the sugar into the egg whites in three batches.

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  3. Add 2/3 sugar for the second time to the egg whites that have been beaten until the eyes of the small fish..

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  4. Add 2/3 sugar for the third time and beat until just textured..

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  5. Beat until the front end of the egg beater forms a pointed tip that does not fall over.

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  6. Pour the remaining 1/3 sugar into the egg yolks and mix with a spatula Mix well, add 40g milk, 4g corn oil and mix well, then sift in 85g low flour and mix well using cutting and mixing method (or stirring method).

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  7. First scoop 1/3 of the egg white into the egg batter and use a spatula to cut and mix well ( Do not stir in circles)

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  8.Pour the mixed egg batter into the remaining Inside the egg whites, use the same technique to cut and mix well.

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  9. Pour the mixed cake batter into the 8-inch mold and place it on the table Shake a few times to remove air bubbles.

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  10. Preheat the oven and lower the heat to 15o degrees, bake for 6o minutes, bake When done, take out the inverted baking sheet, let cool and then unmold.