How to make chiffon cake

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  1.Separate egg yolk and egg white (the container must be oil-free and water-free, and no egg yolk can be mixed into the egg white)

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  2. Add corn oil, milk, and sifted cake flour to the egg yolks in sequence

• 3. Stir until even and grain-free (do not stir too hard to avoid the batter becoming glutenous), set aside for later use

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  4.Start whipping the meringue

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  5. Divide the sugar three times Add to the egg whites and beat

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  6. Beat until dry foam

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  7. Take 1/3 of the meringue and add it to the egg yolk paste.Use the turning and cutting method to mix evenly to prevent elimination.Bubble

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  8.Pour the stirred egg yolk paste into the meringue

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  9. Stir until fine and light yellow, the egg yolk paste and meringue should be completely blended



10.Pour into the mold at a distance of 15-20cm

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  11. Smooth it out with a spatula, lift the mold and shake it twice to release big bubbles

• 12.Put it into the preheated oven at 150 degrees for 50 minutes (do not open the oven to observe to prevent air from entering)

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  13. Immediately after taking it out of the oven, shake it twice and place it upside down on the grill to cool

• 14.Can be removed from the mold only after it is completely cool