How to make 8-inch chiffon cake

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  1.Weigh the ingredients, mix the corn oil and milk, and dry the egg-beating basin with kitchen paper without water or oil.

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  2.Separate the egg white and yolk, beat the egg yolk into the milk, and mix well p>

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  3.Crack the egg whites into a bowl, add half the sugar, and add a few drops of lemon juice

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  4.Sift the flour mixture into the milk and egg yolk liquid, and stir evenly

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  5. Beat the egg whites into fine foam with a whisk and add the remaining sugar

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  6.Continue to beat until the foam is fine and does not flow in the basin

• 7.Put one-third of the egg white into the egg yolk paste and mix evenly
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  8.Pour the mixed batter into the egg whites and stir evenly

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  9. Preheat the oven to 150 degrees, add an appropriate amount of water to the baking pan, pour the batter into the mold, tap it twice to knock out the bubbles, smooth the surface and put it in the oven

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  10. Bake for about 60 minutes.If the surface is colored, you can cover it with tin foil.Use a toothpick to pierce the cake to dry it out.Then invert and let cool on the grill to remove from the mold