Chiffon cake-eight-inch recipe

• 

  1.Prepare all the materials

• 

  2.Separate the egg yolks and egg whites into two water-free and oil-free basins

• 

  3.Add milk, corn oil, and sugar to the egg yolks and stir evenly

• 

  4.Sift in low-gluten flour (sift in twice, mix well each time before sifting in the next time)

• 

  5.Mixed egg yolk paste

• 

  6.Add the egg whites to the cream of tartar and beat into a rough foam with a whisk

• 

  7.Add white sugar (add white sugar in three times)

• 

  8. Beat until stiff When foaming, use a whisk with a small sharp edge.That’s meringue

• 

  9.Pour one-third of the meringue into the egg yolk paste Mix well

• 

  10. Pour all the mixed egg yolk paste into the remaining egg whites Mix well in the frosting

• 

  11.Mixed cake batter

• 

  12. Preheat the oven to 120 degrees with upper and lower heat.Pour the cake batter into the eight-inch mold and spread it with a spatula.On a flat surface, hold the mold with your hands and shake it vigorously a few times to remove any large bubbles.

• 

  13.Put it into the preheated oven, turn up the heat to 90 degrees, and then turn down the heat.120 degrees, lower layer for 60 minutes

• 

  14. Take it out and give it a shake immediately after baking , then turn it upside down on the baking sheet to cool before demoulding

• 

  15.Finished picture