How to make a homemade eight-inch chiffon birthday cake

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  1. Separate the egg white and egg yolk first by beating the eggs Beat the egg whites with a whisk until they stand upright (add a total of 60 grams of sugar, a small spoonful of white vinegar, and a few drops of lemon juice in three batches)

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  2. Add oil to the egg yolks, the remaining sugar and milk, stir evenly, sift in the cake flour and baking powder, mix well, and preheat the oven at 180 for 10 minutes

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  3. Mix the egg white liquid and egg yolk liquid, mix well with a cross method, pour it into the mold, shake it a few times, Place in the preheated oven at 130 degrees, then 150 degrees, bake for 30 minutes, then bake at 150 degrees for 20 degrees, take it out of the oven, invert to cool and demold,

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  4. Whisk the light cream and powdered sugar until it reaches a peak, spread it evenly on the cake, and put kiwi slices, banana slices, and strawberries in order.Slice, sprinkle nuts around, and use butter as a border