How to make chiffon cake

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  1.Separate the egg yolks and egg whites and put them into egg beating basins

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  2.Isolated protein

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  3.Prepare 42g of milk

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  4.Prepare 41g of oil

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  5.Prepare 23g of sugar

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  6.Prepare 51g of cake flour

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  7. Add 23g of soft white sugar to the egg yolks, stir evenly until the sugar melts, add corn oil and milk and continue stirring

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  8. Sift in the low powder and stir thoroughly with a whisk until smooth
  

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  9. Stirred egg yolk hu

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  10. Add 51g of sugar to the egg whites three times and beat until complete sharp corners can be drawn.First pour 1/3 of the meringue into the egg yolk batter and mix evenly.
  Pour the mixed cake batter into the remaining egg white bowl and mix evenly
  

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  11. Pour the mixed egg batter into the mold, preheat the oven to 150 degrees, and gently place it on the workbench before putting it in the oven.Shake a few times
  
  

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  12.Put it into the oven and set the temperature to 150 ℃ Bake for one hour.After taking it out of the oven, drop the cake mold freely from a height of about 40cm above the work surface.Immediately invert the mold and let it cool on the grill to release it from the mold.If it is higher than the mold, you can only invert it in the air to avoid damaging the surface.
  

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  13.Bake