How to make eight-inch chiffon cake

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  1. Separate the egg whites and egg yolks, and place the egg whites in a water-free and oil-free basin.

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  2. Beat the egg whites at low speed until the fish has bubbles, add the first sugar.

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  3. Then keep sending it at high speed.When beating until fine and textured, add the second sugar

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  4. Beat at high speed until wet Foamed, like in the picture.Add the last sugar.

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  5. Turn to low speed and beat until dry peaks form, with stiff peaks..

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  6. Dissolve the egg yolks in the sugar, add the corn oil and mix well, add the milk and mix again Disperse evenly, then sift in low-gluten flour and mix well with a whisk, do not stir in circles

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  7.Put 1/3 of the egg white into the egg yolk paste, and stir it up and down to avoid stirring

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  8.Pour the stirred egg yolk paste into the remaining egg whites all at once, and stir up and down to avoid stirring.

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  9.Pour the mixed cake batter into a clean and oil-free eight-inch chiffon mold In the middle, use a shovel to smooth it out.Pick up the grinding tool and shake out the big bubbles.

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  10. Preheat the oven at 155 degrees for 8 minutes, then put it in the middle and lower layers at 155 degrees 60 minutes

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  11. Take out the cake and shake it, then flip it upside down immediately.After 2 to 3 hours Cool and remove from the mold, the cake after removal

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  12.Chiffon after demoulding The cake is beautiful!