How to make chiffon cake

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  1.Prepare the materials (need fresh eggs)

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  2.Egg yolk and protein separated (packed Egg utensils must be clean, water-free and oil-free)

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  3. Add sifted flour and corn oil to egg yolk , the milk is stirred up and down without particles.

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  4.Add a little cream of tartar to egg whites

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  5.Add sugar once when it is whipped into fish eyes, add sugar once when it is creamy, and add sugar again when it is finally shaped

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  6.Protein beating

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  7.Take a little egg white and put it into the egg yolk and stir it up and down (do not make circles)

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  8.After mixing, pour all the egg whites and stir up and down (no circles)

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  9. Pour the mold into the mold and shake it a few times to knock out the big bubbles

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  10. Preheat the oven to 180 degrees for ten minutes, put the lower layer of the cake and bake for 35 minutes (individual ovens are different, you need to control it yourself)

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  11. After baking, take it out immediately and turn it upside down on the wire rack to cool and remove from the mold.