How to make 6-inch chiffon cake

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  1. Preparation of ingredients and baking tools: flour sieve, electric egg beater, electronic scale, egg white separator, silicone spatula.
  The ingredients are all well weighed

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  2.Egg white and yolk separation

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  3.Add egg yolk to milk and stir manually

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  4.Sift the low-gluten flour and add in

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  5.Do not draw circles, stir gently as you would for normal cooking

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  6.Add salad oil

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  7.Stir well and set aside

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  8. Beat the egg whites and tartar powder with an electric egg beater

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  9.Add marshmallow in three batches

• 10.Make it until there is a 1-2cm vertical sharp corner

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  11.Add the beaten egg whites into the egg yolk paste in three batches

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  12.Similarly, don’t draw circles and don’t stir too hard

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  13.Put 6 1-inch cake mold, shake it a few times to pop the bubbles

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  14. Place in the middle and lower rack of the oven , bake at 140 degrees for 45 minutes.My oven is Joyoung 18L

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  15. After baking, take it out and drop it from 30cm , then invert and cool for at least 3 hours before removing the mold.Once the cake has cooled, it will be easy to remove the mold

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  16.Actually, what I did was not successful

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  17.As long as it doesn’t collapse