How to make original chiffon cake

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  1.Prepare materials

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  2.Use a divider to separate the yolk and white., the basin containing the egg whites must be free of oil and water, and there must be no yolk in the egg whites!

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  3. Add 20 grams of sugar to the egg yolks and stir evenly with a manual egg beater until the sugar melts p>

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  4.Add corn oil and milk and stir evenly

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  5.This is the egg yolk that has been stirred evenly

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  6.Sift in low-gluten flour and mix well

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  7.This is the stirred egg yolk paste

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  8. Then beat the egg whites with an electric egg beater Beat the egg whites at high speed until the fish is soaked, divide the remaining sugar into three parts, add one-third of the sugar, add two drops of vinegar and continue beating

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  9. When the egg whites are beaten until the foam is fine, add another third of the sugar and continue beating

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  10. Beat the egg whites until lines appear, add the last sugar and continue beating

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  11. Beat until there are two small sharp corners when you lift the egg beater, and the egg whites are ready!

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  12. Take one-third of the egg white and put it into the egg yolk paste, use a silicone spatula to gently Mix well

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  13.Take another third of the protein and mix well

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  14. Mix well and then pour into the remaining egg whites and mix well

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  15.Pour into an eight-inch mold, flatten it with a silicone spatula, and gently shake out air bubbles

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  16.Preheat the oven to 130 degrees in advance, bake the upper and lower tubes on the middle and lower layers for 50 minutes

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  17. Take it out after baking, no cracking

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  18.Invert and let cool, then remove from the mold

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  19.Soft chiffon cake, ready to eat

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  20.Cut and take another one