How to make chiffon cake

• 

  1.Weigh all the ingredients and separate the yolks and whites of the eggs first.The bowl containing the egg whites needs to be oil-free and water-free.

• 

  2. Add the egg yolk to milk and corn oil (or odorless vegetable oil such as sunflower oil).After mixing evenly, add sifted low-gluten flour, mix evenly with a manual egg beater, and form a batter and set aside.

• 

  3. When the egg whites are in a fish-eye state, add 1/3 of the fine sugar.Continue beating and add the caster sugar for the second time.Continue to beat with an electric whisk until dry peaks form (you can see firm peaks when you lift the whisk).

• 

  4.Add fine sugar and cornstarch for the third time, turn the egg beater to medium, and beat until Until no more granulated sugar can be seen.

• 

  5. After the meringue is whipped, put 1/3 of the egg white into the egg yolk bowl.Stir evenly (stir from the bottom up, do not stir in circles).

• 

  6.Pour the mixed batter into the remaining egg whites.Stir evenly again to make chiffon cake batter.(Do not stir in circles).

• 

  7. Pour the batter into the mold, about 7 or 8 minutes full of the mold.Shake the mold on the countertop a few times to release any large bubbles.

• 

  8.Put the cake mold into the preheated oven with upper and lower heat at 170℃, second to last Layer and bake for about 45 minutes.

• 

  9. Take the baked cake out of the oven and place it upside down on the baking grid immediately until it is completely cooled.(To check whether the cake is cooked, insert a bamboo skewer into the middle of the cake.If no cake body comes out, it means it is cooked.)

• 

  10.Remove the mold after cooling