How to make chiffon cake

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  1. Prepare all the main and auxiliary ingredients.

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  2.Separate the egg whites and place the egg yolks in a clean basin without oil or water.

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  3.Put the egg whites into another basin and prepare to beat.

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  4.Add white sugar to the egg yolks and stir evenly.

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  5.Add corn oil, milk and honey and stir evenly.

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  6.Add sifted flour and stir evenly.Do not stir quickly to avoid gluten formation.

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  7. Stir into a uniform solution without lumpy precipitation.

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  8.Start making the egg white part, use an electric egg beater to beat it at low speed, and add it after it becomes foamy one third of white sugar.

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  9. Continue to beat at medium speed until the bubbles are small and the egg white has doubled in volume, then add another third One is white sugar.

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  10.The egg whites are fine and even, can pull up small corners but cannot stand, add the third whitening granulated sugar.

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  11.The protein volume expands, regular veins appear, and the corner can stand up without falling down, then Dismissed.

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  12. Pour one-third of the egg white into the egg yolk, stir evenly, do not stir , need to stir.

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  13. Pour in the remaining egg whites and continue to stir until everything is even.

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  14. Pour the evenly mixed liquid into the mold, force it downwards and let it fall vertically.The table vibrated several times, knocking out the air.

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  15.Preheat the oven to 180 degrees for thirty minutes.Pay attention in the middle and do not open the oven door to avoid air entering.