10 inch chiffon cake

1.First prepare the ingredients, especially the eggs, the yolks and egg whites must be separated.

2. Beat the egg yolks (do not foam them), then add the fine sugar and stir together.

3.Add milk and stir

4.Add salad oil and stir until no obvious oil is visible.

5.Sift the flour and stir.Note: At this time, change the spatula and slowly stir until the small particles are broken up, but do not turn over and stir (because this cake is too chewy).You must be patient in this step, otherwise there will be a lot of lumps in the cake if you don't get rid of the flour lumps.

6. Now use another slightly larger vessel to hold the egg whites and add a few drops of white vinegar , beat with an electric egg beater at low speed.First, add 1/3 of the sugar when bubbles appear; then beat until there are small bubbles, then add 1/3 of the sugar; then switch to medium speed, and add the remaining sugar until slight lines appear; switch to high speed Whip until obvious and not easy to soften lines appear, then stop.(Slowly slow down and stop when stopping)

7. Divide the beaten protein into 3 portions respectively Add to the flour batter one at a time and mix.

8. After stirring, preheat at 180℃ for 5 minutes.While preheating , pour the mixed cake batter into the cake mold, then pick up the mold and lower it from a high place to press it a few times (so that there are no air bubbles in the cake batter).

9. After preheating, place it in the lower shelf of the oven at 150℃ and bake for 40 minutes.Finish! (However, you still have to explore the nature of the oven yourself.Different ovens sometimes require different times)