How to make cream birthday cake

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  1.First make this eight-inch chiffon cake! Prepare the ingredients

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  2.Prepare two water-free and oil-free basins

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  3.Pour the egg whites into two basins

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  4.Put the corn oil, milk and sugar into the egg yolks one after another and stir evenly

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  5.Sift the low-gluten flour into the egg yolk liquid and stir evenly

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  6.Add cream of tartar to the egg whites

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  7.Use an electric whisk to beat until Add one-third of the sugar to the fish-eye bubble state

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  8. Beat the egg whites until they form fine foam.Add another third of the sugar

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  9. Beat the egg whites until there are obvious lines and add the remaining of white sugar

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  10. Beat the egg whites until stiff! It would be nice if the head of the egg beater has a straight tip

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  11.Three-pointers Add one of the egg whites to the egg yolks and stir up and down! Stir up and down like stir-fry

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  12. Pour all the remaining egg whites into the egg yolks and stir quickly up and down ~ So as not to get too excited

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  13.Pour into the mold! A few shakes! Bake in the preheated oven! Bake at 150 for 50 minutes

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  14. After the pot is out of the pot, drop the mold 20 cm from the air and turn it upside down immediately Remove from the mold after cooling

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  15.Whip the cream cake! Just mount it