How to make chiffon cake (eight inches)

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  1.Prepare the ingredients and weigh them

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  2.Prepare two water-free and oil-free basins
  Use a separator to separate the egg whites

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  3.Add egg yolks

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  4. Stir the egg yolks

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  5.Add 20g of white sugar and stir

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  6.Pour in corn oil and milk and stir evenly

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  7.Sift the low-gluten flour into the egg yolks while stirring the batter

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  8.Begin to beat the egg whites until they resemble fish eyes, add 3/1 of 40g of white sugar, and two drops of vinegar and continue beating

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  9. Beat until smooth and then add 3/1 of the sugar and beat at high speed

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  10. Add the remaining sugar and beat until it has sharp corners., do not over-whip

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  11.Put half of the egg white into the egg yolk paste, from Fold the bottom up and stir upward

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  12.Put in the remaining protein together Mix well

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  13.Pour into the mold, starting from a height of about 15 cm downwards The pouring technique, if there are still air bubbles, gently shake it twice to knock them out

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  14.Preheat the oven in advance, set the upper and lower heat, and bake at 140 degrees for 50 minutes

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  15.Sprinkle some white sesame seeds on the surface to make it more fragrant

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  16.This is because I left part of the egg batter to bake the love cake, so the height is not too high

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  17.After baking, take it out and shake it, turn it upside down immediately, let it cool and then unmold it

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  18.So delicate and soft

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  19.Finished product picture