How to make chiffon cake

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  1.Separate the egg white and yolk, and the egg white must be stored in a water-free and oil-free container

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  2. Beat the egg whites with a whisk at low setting until they become coarse and foamy, then add about 20g of sugar

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  3. Beat at high speed until stiff peaks form, then add about 20g of sugar and continue beating

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  4.Add about 10g of sugar and beat at high speed until a peak is lifted and does not fall down

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  5. Add about 30g of sugar to the egg yolks, beat until the color becomes lighter, add 30g of corn oil and 30g of milk, sift in 90g of cake flour and stir evenly

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  6.Add a few drops of lemon juice or white vinegar, about 2 drops, then add the protein paste and stir with a spatula , do not draw circles to prevent defoaming, pour into the cake mold, turn it upside down to remove air bubbles

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  7.When baking, first bake at 130 degrees for 30 minutes, then turn to 150 degrees for 10 minutes.Just color the surface and demold while hot, so easy