How to make eight-inch chiffon cake

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  1. Prepare two water-free and oil-free containers, separate the egg white and egg yolk, add lemon juice to the egg white Reserve

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  2.Weigh all the ingredients, add milk, oil and 30g sugar to the egg yolk Stir evenly

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  3. Mix flour, baking powder, salt, sift and mix with egg yolk paste Set aside until there are no more lumps

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  4. Next, beat the egg whites and add sugar in three batches (For the first time, beat the egg white until it reaches a fish-eye-like texture, for the second time, until the egg white starts to become fine and fine, and for the third time, when the meringue appears with lines), just beat until it becomes dry foam

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  5. First add one-third of the egg whites into the batter, mix quickly using the stirring technique, and then take the remaining Add one-half of the bottom to the batter using the same technique and mix well.Finally, pour all the batter into the egg whites and mix well.

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  6.Pour into the mold, smooth the surface, pick up the mold and drop it twice from a height of 30cm to expel the large bubbles

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  7. Preheat the oven to 120 degrees in advance, put in the cake base, and heat it up and down for 40 minutes.I forgot to take pictures

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  8.Take out the cake and press it a few times to release the air, then flip it upside down immediately and let it cool for 2 hours before demoulding

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  9.Front photo