How to make chiffon cake

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  1.Prepare the ingredients and weigh them individually

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  2.Separate the egg whites and yolks until they are gone.water and oil-free container

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  3. Add corn oil, milk and white sugar to the egg yolks in sequence.Use a whisk to mix evenly

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  4. Then sift in the flour and use a whisk to draw " Stir until there are no lumps

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  5.Do not over mix to avoid flour Ribbon

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  6.Drop a few drops of white vinegar into the egg whites



7.Then use an electric mixer to beat at low speed until the fish is frothy and add 1/3 white sugar



8. Then beat the egg whites until smooth, then add 1/3 of the white sugar, and turn to medium speed

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  9. When the egg whites are textured, add the last 1/3 of the sugar and turn to high speed

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  10. Beat until stiff peaks, and beat the egg whites until they are sharp and do not fall



11.Put the egg whites into the batter three times and stir evenly with a spatula

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  12.Pour the mixed cake batter into the mold and smooth it out, hold the mold with your hands and shake it a few times to shake out the big bubbles

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  13.Put the mold into the lower layer (my oven has three layers) at a temperature of 140 degrees for fifty minutes

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  14. There is a little cracking, and the temperature of my oven is too high.Take out the cake and shake it

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  15. Then place it upside down between two bowls and let it cool until it is released from the mold.That’s it

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  16.You can eat it directly or make a decorated cake