How to make chiffon cake (eight inches)

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  1.Prepare materials and weigh them

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  2.Add oil and salt to the egg yolk basin to separate the yolk protein from the egg

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  3.It is best to use a stainless steel basin for protein and set aside

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  4.Add flour and pure milk into the egg yolk basin and mix evenly with a manual egg beater!

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  5. Stir the egg yolk paste until there is no grain!

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  6. Beat the egg whites at low speed first.When ready to beat the egg whites, add a small amount Spoon sugar into the egg whites, then add two drops of vinegar to the egg whites (the vinegar is added to remove the eggy smell, you can add it or not)! Beat the egg whites until foamy and add sugar once again

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  7.Take the remaining sugar Add all the egg whites and continue beating at medium speed

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  8.Egg Beater Lift the upright small curved hook and the meringue is ready

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  9.Protein The frosting is like butter

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  10. Preheat the oven for 5 minutes! Use a spatula to add one-third of the meringue to the egg yolk paste and mix evenly up and down.Do not draw circles as this will eliminate air bubbles in the meringue

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  11. Add all the meringue to the egg yolk paste and stir well.The stirred paste will be very delicate

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  12.Pour it all into an eight-inch mold (I use a mold with a live bottom), and lift the mold with both hands.Shake it on the table a few times to release big bubbles

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  13. Preheat the oven alright! Bake the upper tube at 150 degrees and the lower tube at 130 degrees for about 50 minutes

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  14. Ding! Once baked, shake it twice

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  15.Invert onto the baking sheet Separate the top with absorbent paper to prevent the cake from sticking to the baking pan

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  16.Unmold after cooling

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  17.Eat the cake beautifully p>