How to make original chiffon cake

• 1.Weigh the ingredients and set aside

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  2.Egg white and egg yolk The basin in which the egg whites are separated must be oil-free and water-free

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  3.Add 20 grams of sugar to the egg yolk Beat until sugary

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  4.Pour in the corn oil and mix well, then add the milk and mix well

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  5.Add twice and sift the low powder into the egg yolk

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  6.Mix well in a Z-shape or turning over until there are no lumps.Do not mix in circles to avoid gluten p>

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  7. Add lemon juice to egg whites and beat with an electric egg beater in three batches.Add sugar and beat until dry.Just lift the egg whites at right angles

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  8.Take one-third of the egg whites and add to the batter Mix well by cutting and mixing

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  9. Pour the egg yolk paste back into the egg whites and mix Even

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  10. Pour the batter into the 8-inch mold and shake it a few times to knock out the big bubbles

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  11. Preheat the oven and bake at 120 degrees for 50 minutes.Pay attention and observe if the color is dark.If the color of the tin foil is not obvious, increase the temperature in the last few minutes to let it color

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  12.Finished product