How to make six-inch perfect non-sweet chiffon cake

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  1.The flour and starch are ready



2.Prepare two eggs, water and corn oil

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  3.Separate the egg white and egg yolk into oil-free and water-free containers

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  4.Pour the egg yolks into the water in turn and mix well

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  5.Then pour in the oil and mix well

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  6.Put the flour into the egg yolk mixture mixed with oil and water and quickly stir it up and down until there is no grainy batter



7. Add three drops of vinegar to the egg whites and beat with a whisk at low speed until the fish has bubble eyes, then add three points Beat 1/3 of the sugar at low speed until fine and foamy, then pour in the remaining 1/2 of the powdered sugar and beat at low speed.At this time, the egg whites are obviously fluffy and have lines.Then pour in the remaining powdered sugar.Beat at low speed until there are no obvious flow lines.Gently lift the egg beater until there is a small upright corner

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  8.Put one-third of the meringue into the egg yolks and stir evenly

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  9.Put in the meringue for the second time and stir evenly

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  10.Pour all the mixed egg yolk paste into the remaining egg whites and mix evenly

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  11.Slowly pour the mixed cake batter into a six-inch baking pan and bake at 150 degrees for 40-50 minutes

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  12. Take out the baked chiffon cake and drop it from a high place to shake out the heat.Immediately invert the lid and place it on a wire rack to cool for more than three hours., let the cake cool and gently spread it around to take out the chassis