How to make 8-inch original chiffon cake

• 

  1.All materials should be weighed and prepared first.Then separate the egg whites and yolks (I think it is easier to separate directly than using an egg white separator)

• 

  2.Add white sugar to egg yolks and stir with a hand whisk until the sugar dissolves

• 

  3.Pour in the milk and corn oil and continue to stir evenly

• 

  4.Sifter in Low-gluten flour, use a spatula to quickly stir evenly, set aside for later use

• 

  5.Use Beat the egg whites with an electric egg beater.When the egg whites are thick and foamy, add 1/3 of the sugar

• 

  6.When the foam is fine, add 1/3 of the sugar

• 

  7.When the foam is fine and textured, add the last 1/3 of the sugar

• 

  8. Beat until you can gently lift the egg beater and you can pull out a small sharp corner.At this time, preheat the oven to 150 degrees.

• 

  9.Take 1/3.Pour the beaten meringue into the egg yolk batter and mix evenly with a spatula.

• 

  10. Pour the mixed egg yolk paste back into the meringue and continue to fold.Mix evenly

• 

  11. Stir evenly and pour into an 8-inch removable bottom mold.Smooth the surface and knock out air bubbles.Place in the middle and lower racks of the preheated oven and bake at 150 degrees for 50 minutes.After 30 minutes, cover the surface with tin foil

• 

  12. Take it out of the oven and shake it twice.Remove the hot air from inside, then invert the cake until it is completely cool

• 

  13.Use your hands gently Gently open the sides of the cake, then push the bottom up, and remove from the mold

• 

  14. Finished product picture

• 

  15.Internal picture