How to make twelve-inch chiffon cake

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  1.Material weighing

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  2.Separate the yolk and egg white, forget this step Take a photo.The container for egg whites must be oil-free and water-free.Pour one-third of the sugar, oil, and water into the container for egg yolks and mix evenly.Sift in the flour and mix evenly

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  3.Preheat the oven, add lemon juice to the egg whites and beat until there are rough foams.Pour in half of the white sugar and continue beating

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  4. Beat the egg whites until they have texture, pour in the remaining sugar and continue beating

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  5.The beaten egg whites are very smooth and there are two sharp corners when you lift the egg beater

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  6. Pour the egg whites into the egg yolk paste in three batches and mix evenly.The whole process should be done quickly, no.Stir in circles to prevent defoaming

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  7.Pour the mixed cake batter into the mold and spread it Flat, bake in the oven at 150 degrees for 50 minutes

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  8.Time is up, take out the cake Drop it from a height of about 10 centimeters to shake out the hot air and turn it upside down to cool down

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  9. Let cool and remove from the mold