How to make eight-inch chiffon cake

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  1.Take a clean stainless steel basin without oil and water, separate the egg yolks from the protein, add 30 grams of sugar, milk, oil and a pinch of salt

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  2. After putting everything together, use a spoon or other shovel to make a z-shape and mix evenly

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  3.Mix evenly and put the flour into the prepared egg yolk

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  4.Put in the flour and make a z-shape and mix evenly to avoid gluten

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  5.Then beat the meringue and make big bubbles.Add 1/3 of the white sugar.Add the lemon in three batches.You can add the sugar a few times.

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  6.After adding sugar three times, lift the egg beater and it will show a strong peak.At this time, the meringue is ready

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  7. Add some whipped meringue to the prepared egg yolk paste

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  8.Add the egg yolk paste and stir evenly, do not make circles' Heat the oven and adjust the upper and lower temperature of the oven to 150℃ for 5 minutes

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  9.Mix it evenly When pouring the paste into the meringue, stir it evenly and avoid stirring

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  10. Pour the prepared cake batter into the chiffon cake mold and shake it twice to remove the big bubbles.Draw circles with a toothpick to break the big bubbles on top.Don't leave it too long to avoid defoaming and not rising.Put it in the oven and bake it.I baked it.50 minutes: 130 for upper heat and 180 for lower heat

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  11.The baked cake comes out of the oven immediately Take it out and shake it twice to knock out the air inside.Immediately turn it upside down to cool down and then unmold it.The chiffon cake that is not cooled down will shrink in size