How to make six-inch chiffon cake

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  1.Take two oil-free and water-free basins and separate the eggs.

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  2. Add milk, corn oil and sugar to the egg yolk and mix well.

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  3.Sift in low-gluten flour.

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  4.Use a spatula to stir evenly.(Preheat the oven at 150 degrees for ten minutes)

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  5. Add lemon juice to egg whites and beat with electric beater Egg beater.

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  6. Beat until fine bubbles appear, add one-third of the sugar, and continue beating.

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  7. Beat the egg whites until thick, add one-third of the sugar, and continue beating.

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  8. Add the last third when the small hook can be drawn.of white sugar, continue to beat until dry peaks form.

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  9. Beat until short and sharp corners can be drawn, and the egg whites are ready..

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  10.Put one-third of the meringue into the egg yolk paste, and use a spatula to Stir evenly from bottom to top.

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  11. Then pour all the evenly mixed egg yolk paste into the meringue, and use Stir evenly in the same way.

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  12. Pour the evenly mixed batter into the mold and hold the mold with your hands Shake it twice on the table to release the air bubbles inside.Place in the preheated oven on the lower shelf and bake at 150 degrees for 40-50 minutes.

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  13. Take out the baked cake and invert it for two to three hours immediately Unmold again.

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  14.Picture of the finished product.

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  15.Picture of the finished product.