8 inches How to make chiffon cake

• 

  1.Oil-free Waterless clean potted egg whites

• 

  2. Add milk and white sugar (30 grams) to the egg yolks ) Stir the cooking oil and set aside the egg yolks without beating

• 

  3. Add a few drops of white vinegar to the egg whites and beat When the fish-eye foam forms, add 8/3 of the white sugar and continue to beat until there are no big bubbles.Add another 1/3 of the white sugar

• 

  4. If the surface has texture, add one third of the sugar and beat until dry.Lift the egg beater and there will be no bends

• 

  5. Sift the flour into the egg yolk paste and mix well.Pour in one-third of the egg whites and mix well

• 

  6.Pour the remaining egg white into the egg yolk paste and continue mixing

• 7.Pour the mixed batter into the remaining two-thirds of the egg whites and mix well
• 

  8. Pour into the mold, smooth it out, lift it off the table and shake it a few times, then place it in a heated oven and bake (bake at 150 degrees for 60 minutes on the lower shelf)

• 

  9.After baking, shake it several times and place it upside down on the grill to cool

• 

  10. Let the cake mold dry until it is not hot and use a demoulding knife to remove it

• 

  11.That’s it.You can cut it into pieces and eat it or make a decorated cake