How to make eight-inch chiffon cake

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  1.Prepare the above required ingredients

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  2.Separate the egg whites and egg yolks and place them in a water-free and oil-free container

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  3.Put vanilla extract and sugar into the egg yolks, stir with egg beaters to dissolve the sugar.

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  4.Add milk and mix well

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  5.Continue to add corn oil and stir until emulsified

• 6. Sift the weighed flour, add it to the egg yolk lake, use the egg beater to make a mark and mix evenly.While stirring, use your left hand to turn the plate.Be careful not to stir in circles to avoid gluten in the flour.
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  7. Mix the prepared egg yolk lake until there is no dry powder at all.Set aside.

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  8. Now start making egg whites.At this time, you can also preheat the oven.Use the upper and lower tubes.Preheat to 100 degrees.Add a few drops of lemon juice to the egg whites.If you don't have lemon juice, you can use white vinegar instead.Add sugar in 3 batches

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  9.Use an electric egg beater to beat the egg whites until they appear.Bubble and add sugar for the first time.

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  10. Beat until fine foam appears, add sugar for the second time

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  11. Beat until texture is formed, add the remaining sugar, and continue beating until dry

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  12. Beat the protein paste until it reaches a small upright corner when you lift the whisk head (as shown below).It's done.

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  13.Pour 1/3 of the egg white paste into the egg yolk lake, and stir with method to mix the two evenly.

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  14.Pour all the mixed egg yolk into the egg white paste, and use the same method Stir evenly until fully mixed.

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  15.Pour the prepared cake lake into the mold and smooth the surface with a spatula.

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  16.Put a piece of cloth on the table, lift the mold with both hands, and drop it twice.Don't drop it too much to prevent air from getting in, which will cause it to collapse after coming out of the oven.

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  17.The prepared cake lake should be put into the preheated oven immediately.Set the upper and lower temperature to 100 degrees and bake for 50 minutes

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  18.This is after 20 minutes of baking

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  19.In the last 10 minutes, you can increase the temperature by 20 degrees and bake for color.

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  20.When the time is up, take out the cake immediately and shake it too (you can’t wait until it’s too late) (Took pictures)

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  21.Inverted cooling

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  22.After cooling, gently press the edges with your hands to take out the cake.

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  23.Finished Picture