Recipe for striped chiffon cake

• 

  1. Beat the egg whites and egg yolks in a clean, oil-free and water-free basin.Store the egg whites in the refrigerator first.Add sugar to the egg yolks and stir until the sugar melts

• 

  2.Add water and stir evenly

• 

  3.Add corn oil and stir until no oil is visible on the surface

• 

  4.Sift in the low-gluten flour and mix evenly until no powder is visible

• 

  5.This is the stirred egg yolk paste

• 

  6. Take out the egg whites from the refrigerator and add a few Add lemon juice and beat until bubbles form, then add the remaining one-third of the sugar divided into three portions

• 

  7.Beat until the egg whites look fine and then add one-third of the sugar

• 

  8.After beating until it has texture, add all the remaining sugar

• 

  9. Beat well Then pick up the egg beater.If there is a small vertical tip at the end and the egg white does not flow, it is meringue