How to make ten-inch chiffon cake

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  1.The first choice is to prepare the ingredients, especially the eggs, the egg white and egg yolk must be separated

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  2.Pour 30 grams of white sugar, corn oil, and milk into the egg yolks and mix well until there is no oil.

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  3.Sift the low-gluten flour into the egg yolks twice

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  4. Stir up and down until fine and without flour particles

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  5. Add a little cream of tartar to the egg whites (if there is no cream of tartar, you can drop two drops of white vinegar), and beat with an electric egg beater at low speed

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  6.When you see the fish eye bubbles, add 1/3 white sugar

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  7. Beat until there are fine lines and then add 1/3 white sugar

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  8.Add the last 1/3 of the sugar and beat with a whisk at high speed

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  9. Whipped egg whites

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  10.Add the beaten egg whites into the egg yolk paste twice and mix up and down

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  11.Pour the mixed cake batter into a ten-inch mold and shake it.Preheat the oven at 180℃ for 5 minutes.Place the mold into the lower shelf of the oven and bake at 160℃ for 50 minutes.

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  12.The finished product is ready to cool down naturally

• 13.Removal