Chiffon cake (6 Inch)

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  1. Use Use two oil-free and water-free basins and use egg white separators to separate the egg yolks and egg whites respectively (I didn't separate them well, and there was egg yolk in the egg white liquid, which made it impossible to fight later)

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  2.Pour milk into the egg yolk basin and mix well

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  3.Add icing sugar and mix well

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  4. Stir until smooth

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  5. Sift the flour into the egg yolk basin

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  6.The reproduction is smooth

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  7.Add corn oil

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  8.Continue to stir

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  9.Add tartar powder into the egg white basin, add 15 grams of icing sugar in three batches, and beat with a whisk (I didn’t separate the eggs well at first, so the egg whites couldn’t be beaten)

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  10.Add the beaten egg whites into the egg yolk paste in three batches and stir gently

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  11.Preheat the oven to 150 degrees

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  12.Pour the batter into the cake film
  mold.The batter is thin, so I wrapped a layer of tin foil underneath

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  13.Oven at 150 degrees for 45 minutes

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  14. It seems a bit too much, haha ​​~ I made reference to Youyou’s oven and forgot that my ten-liter small oven time should be shortened by 5- 10 minutes, or lower the temperature by 5-10 degrees

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  15.To test the grill Medium cool

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  16.Remove the mold.I wasted some materials and the cake was not too big.It was my first time making a chiffon cake and I still need to learn more from everyone