How to make 8-inch chiffon cake

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  1. Have materials and tools ready.

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  2. Take two clean basins without water, mix the egg whites of five eggs and Separate the egg yolks and put each into a basin.First, stir the egg yolks evenly with a whisk, then add milk, oil and 40 grams of sugar.

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  3. Stir evenly.

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  4.Add low-gluten flour and baking powder.

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  5. Stir into a thick paste without particles.

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  6.Put the cream of tartar in the egg white basin.

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  7.Use an electric egg beater at medium speed to make fish-eye bubbles and add 30 Continue to beat the sugar.

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  8.The state of being sharp but unable to stand upright is wet foaming , then add the remaining sugar and beat at high speed.

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  9. Lift the egg beater, it will be in such a pointed and upright state.Hard foaming is enough.

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  10.Put one-third of the egg white into the egg yolk paste and stir with a spatula.Just like stir-frying, don't stir in circles.

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  11. Stir quickly and evenly.

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  12. Add the remaining egg whites and continue to stir.

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  13. The oven is now preheated to 170 degrees.Pour the batter that you just mixed.Put it into the mold and scrape it flat, then lift it up and shake it a few times to knock out the bubbles.

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  14.Oven on the lower shelf for 45 minutes.

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  15.This is the effect after baking for fifteen minutes.

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  16.Ding ~ it’s time!

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  17. Turn upside down on the grill to cool.

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  18. After it cools down, it can be removed from the mold! You can cut it into pieces and eat it directly or use it to decorate cakes!