How to make chiffon cake

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  1. Prepare all the materials, separate the egg whites and yolks and set aside



2.Add water, oil, powdered sugar, salt and five egg yolks into the basin and beat them evenly

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  3.Add low-gluten flour and milk powder and stir evenly with a leather spatula

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  4.Put the particle-free egg yolk paste aside

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  5.Add the egg whites to the cream of tartar with an electric egg beater, beat until there are fish bubbles and add one third of the sugar

• 6.Add the remaining sugar in two batches, beat until it has a feathery look, lift the blade of the whisk, and make it stiff with sharp corners

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  7. Use a spatula like a leather spatula to take a little and a half of the egg whites and mix them with the egg yolk paste.

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  8. Continue to stir the remaining egg whites evenly

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  9.Pour into the eight-inch removable bottom cake mold and fully vibrate the air bubbles

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  10.Preheat the oven for 5 minutes, 170 degrees, and bake for 30 minutes on top and bottom fire

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  11.Place the baking pan on a rack to cool and then remove from the mold

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  12.Very good and does not collapse