How to make chiffon cake

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  1.Pour milk into a large bowl, add powdered sugar and stir evenly.

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  2.Pour milk into a large bowl, add powdered sugar and stir evenly.

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  3.Add vegetable oil and beat with a whisk until it is fully emulsified and becomes a translucent liquid like thin rice soup.

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  4.Add vegetable oil and beat with a whisk until fully emulsified, like a thin rice soup.Transparent liquid.

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  5.Add sifted low-gluten flour and mix evenly.

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  6.Add sifted low-gluten flour and mix evenly.

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  7. Separate the egg yolk and egg white, add the egg yolk to the batter in batches, and mix evenly to form an egg yolk paste.

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  8. Separate the egg yolk and egg white, add the egg yolk to the batter in batches, and mix evenly to form an egg yolk paste.

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  9.Add fine sugar to the egg whites in three portions

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  10.Add fine sugar to the egg whites in three portions

• 11. Beat until stiff peaks form, and lift the whisk to form a short sharp angle

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  12.Beat until stiff peaks form, lift the whisk and form short sharp corners

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  13.Add one-third of the meringue into the egg yolk paste, stir evenly, then pour it back into the meringue, and stir evenly.

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  14. Add one-third of the meringue to the egg yolk paste, stir evenly and pour back the egg whites Cream, stir evenly.

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  15. Pour the mold into the mold, shake it lightly a few times, put it into the preheated oven, set the middle and lower layers to 150 Cook for about 50 minutes

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  16. Pour into the mold, shake it lightly a few times, and put it into the preheated oven , the middle and lower layers should be 150 degrees for about 50 minutes

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  17.Invert the baked cake onto the grill Let cool naturally

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  18. After baking, invert the cake onto the grill and let it cool naturally