How to make 8-inch chiffon cake

• 

  1.Prepare materials

• 

  2.Separation of egg white and egg yolk

• 

  3.Put the milk, corn oil and 30 grams of sugar into a bowl and stir until completely combined, add the egg yolk

• 

  4. Stir the egg yolks until smooth

• 

  5. Sift in the low-gluten flour and stir in a Z-shape, do not stir in circles to avoid gluten formation in the batter

• 

  6. Stir until there are no particles and set aside for later use.It is best to cover with plastic wrap

• 

  7.Add a few drops of lemon juice to the egg whites and beat at low speed until foamy, add one-third of the (50 grams of sugar)

• 

  8. Beat until a fine foam forms and add one-third of the sugar

• 

  9. Beat until there are obvious textures, add the remaining one-third of the sugar, and beat at high speed until stiff peaks

• 

  10. Lift the egg beater and there will be sharp corners, indicating that the beating is successful.

• 

  11. Take one-third of the meringue and add it to the batter and stir.Do not draw circles.Oh, to avoid defoaming.

• 

  12.Add the meringue in three times, be sure to stir, just like cutting vegetables.Technique

• 

  13. Stir the batter evenly

• 

  14.Pour the batter into the mold 20-30 cm away from the mold

• 

  15.Shake a few times to shake out the big bubbles in the batter

• 

  16. Preheat the oven to 170 degrees for 5 minutes, put the cake in and bake for 55 minutes

• 17. When the time is up, after taking it out of the oven, shake it 20-30 cm from the ground and shake it a few times.Immediately turn it upside down until it is completely cool before demoulding.
• 

  18. Let’s take a close-up of the demoulding.