How to make chiffon cake

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  1.Separate the egg white and egg yolk.There must be no egg yolk in the egg white.First put the olive oil and 10g sugar into the egg yolk and mix well

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  2.Add low-gluten flour (you can sift the batter to make it more delicate)

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  3. Stir evenly and set aside

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  4. Next, start beating the egg whites, and add 30g of white sugar into the egg whites in three batches and beat with a whisk

• 5. Beat until the egg beater is pointed as shown in the picture (dry) and does not bend when you lift it, which proves that the beat is done

• 6. Scoop half of the egg whites into the batter (stir up, down, left and right).Remember to stir clockwise or counterclockwise, otherwise it will defoaming
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  7. Then pour the batter that has just been stirred evenly into the remaining egg whites and continue (stirring up, down, left and right) to stir evenly

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  8. Stir the batter evenly, and now you can pour it into the mold you want to put it in

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  9.150 degrees for 30 minutes and 170 degrees for 5 minutes (I put 4 inches and 5 small Mold)

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  10.Finished product