How to make chiffon cake

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  1.Get the spinach puree ready!

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  2.Separate the egg white and egg yolk, add 1 spoon of sugar and a few 2 spoons of corn oil to the egg yolk , 20ml milk and mix well

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  3. Use a sieve to sieve in 5 tablespoons of low-gluten flour and continue to mix.

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  4.Put a spoonful of sugar into the egg whites and use a whisk to beat until fishy.Add a spoonful of sugar when soaking the eyes, and then add a spoonful of sugar when it becomes textured and continue to beat

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  5.Beat until the egg whites form peaks

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  6. Pour the egg whites in three times Stir in the egg yolk paste, just like stir-fry, no circles

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  7. Preheat the oven for 5 minutes.Pour the cake batter into a 6-inch cake mold and put it in the oven at 140 degrees for 50 minutes

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  8. When the time is up, take it out and invert it until it cools

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  9. After demoulding, cut into 1/4 and serve on a plate