How to make 8-inch chiffon cake

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  1. Prepare two oil-free and water-free basins, separate the protein, and put the cake flour , weigh well with sugar and set aside

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  2. Add sugar to egg yolks and stir until dissolved, then Add sifted low flour, then add milk, corn oil, stir into egg yolk paste, then let it sit for 20 minutes, then beat the egg whites.
  When beating egg whites, add sugar in three batches until stiff and sharp.Add one-third of the meringue to the egg yolk paste and stir evenly.Pour back the meringue and mix evenly.Remember not to stir too hard to avoid wiping out the egg whites.Bubble.
  

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  3.Put oil paper into the mold and pour the cake batter into it.Shake it vigorously for a few times, preheat the oven, put the cake in and bake at 170 degrees for 35 minutes, take it out and invert it

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  4. Cream the cream with white sugar until texture appears, add red yeast powder and stir evenly, put it into a piping bag, stick ginkgo slices on the edge, bake the ginkgo slices in advance in the oven at low temperature until they change color, take it out to cool, and put it on top Add your favorite fruit and you’re done~