6-inch chiffon cake (family version)

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  1.Prepare all the ingredients

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  2.Egg white and egg yolk separation

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  3.Use a whisk to beat the egg whites (the method I used for the first time, which was super tiring and ineffective), beat until fish-eye filling and add one-third of the sugar

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  4.Continue to beat until smooth and add one third of the white sugar

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  5.Continue to beat until soft peaks add the remaining sugar

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  6. Continue to beat until stiff foam (steps 3, 4, 5 and 6 total about 5 minutes).Lift the egg whites beaten with the egg beater into sharp corners

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  7.After completing step 6, you can start to preheat the oven (upper and lower heat to 160 degrees) and add corn oil, white sugar, and milk to the egg yolks and stir evenly

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  8. Use a sieve to sift the flour into the evenly stirred egg yolk mixture and stir until it is uniform, no dry powder and no particles

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  9. Add one-third of the egg whites to the egg yolks and stir evenly with a hanging knife (remember to stir in this step) Mixing is not stirring, stirring will defoam and the cake will not be soft)

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  10.Repeat step 9

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  11. Mix Add the good mixture to the remaining egg whites and continue to stir evenly (steps 7 to 11 take about 6 minutes)

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  12. Brush the cake mold with corn oil (easy to release from the mold), pour the mixture into the mold, shake it to eliminate air bubbles, then put it in the middle layer of the oven and bake it at 160 degrees for 60 minutes (it will not work) The oven temperature and time settings are different.You should pay more attention when baking for the first time and adjust the temperature at any time)

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  13.After baking (prick it with a toothpick, just make sure there are no cake crumbs attached to the toothpick after it comes out), take it out of the pan and turn it upside down to cool before demolding

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  14.The finished product is as shown in the picture