How to make 8-inch Savarin chiffon cake

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  1.Put the egg whites and egg yolks in two containers respectively.

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  2. Put the milk, oil and caster sugar together and stir well.

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  3. Then sift in the low-gluten flour and mix well.

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  4.Add egg whites into lemon juice and beat into fish eyes.Add 1/3 of the young ones.granulated sugar.

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  5.
  When it thickens, add 1/3 of the caster sugar.beat.

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  6. Add the remaining sugar when lines appear.

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  7. Lift the egg beater and there is a small hook.

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  8. Add the egg white paste to the egg yolk paste in 3 portions.

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  9. Stir as quickly as possible using the stirring technique.

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  10. Spread an 8-inch savarin evenly with a small amount of butter.Add the egg batter.Give it a few shakes on the table.Place in the middle and lower rack of the oven at 140°C for 55 minutes.

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  11. is out.

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  12. The ball was on the net for 3 or 4 minutes.

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  13.Remove the film.Let cool.

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  14.Place it in the container.It's ready to eat.