How to make eight-inch chiffon cake with 4 eggs

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  1.Prepare materials

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  2.Egg yolks and egg whites separated

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  3.Put the yolks in sequence Mix salt, water and oil evenly

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  4.Sift the flour Add the egg yolk three times and mix up and down to form a particle-free and flowable batter

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  5. Preheat the oven to 150 degrees for 10 minutes.Add 5 drops of vinegar to the egg whites.Use an electric egg beater to beat the egg whites until they form bubbles.Then add one-third of the sugar and continue to beat until they form fine bubbles.Then pour in the remaining two Continue to beat one-third of the white sugar into a fine textured meringue, then pour in the remaining white sugar and continue to beat until the meringue has small upright corners when you lift the egg beater

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  6.Put the egg white into the egg yolk three times and mix it up and down to form a flowing cake batter

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  7. Slowly pour the mixed cake batter into the eight-inch mold and bake it in the preheated oven at 150 degrees.It takes 40 minutes,

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  8. Take out the baked cake.Drop it everywhere to release the heat, immediately turn it upside down on an iron rack and let it cool for three hours