How to make original chiffon cake

• 

  1. Separate egg whites and egg yolks and set aside.

• 

  2. Add a few drops of lemon juice to the egg white bowl and beat with an electric egg beater until Roughly soak, add 60 grams of white sugar into the egg whites in three batches and beat.The meringue should be whipped until the end of the egg white peak can be pulled out, showing a dry peak state.

• 

  3. Add 30 grams of white sugar to the egg yolks, and beat at low speed until no sugar powder is visible.particles, then add vegetable oil and stir evenly, finally add milk and stir evenly.Sift the low-gluten flour and cream of tartar into the egg yolk batter and mix evenly.

• 

  4. Add 1/3 of the meringue to the egg yolk paste, and stir evenly with a rubber spatula; Then pour all the mixed cake batter into the protein bowl and mix evenly using the same technique.

• 

  5. Pour the cake batter into an 8-inch round cake mold, and fill it up to 80% full.Can.After installing it, tap it lightly on the table a few times to pop out the big air bubbles in the cake batter.

• 

  6. Preheat the oven, set the upper and lower heat to 140 degrees, and bake the middle and lower layers for about 60 minutes.Immediately after taking it out of the oven, place it upside down on a drying rack until it cools completely and then demold.

• 

  7. After perfect demoulding, it can be installed on the plate.