How to make original chiffon cake (8 inches)

• 

  1. Prepare ingredients.

• 

  2.Pour the egg whites and yolks into different basins, and put the egg whites in the basin.It should be oil-free and water-free.

• 

  3. Add white vinegar and 20 grams of sugar to the egg whites and beat at low speed for one minute.

• 

  4.Add 20 grams of white sugar and beat at medium speed for one minute.

• 

  5.Add 20 grams of white sugar and beat at high speed.

• 

  6. Beat until dry and foamy (pull up the whisk head) There are small peaks), refrigerate until ready.

• 

  7.Mix egg yolks, water, 20 grams of sugar and corn oil and stir well..

• 

  8.Sift in the low powder and stir evenly.

• 

  9. Preheat the oven to 140 degrees for ten minutes.Add 1/3 of the egg whites to the egg yolks and stir evenly using the stirring or cutting method.Do not stir in circles to avoid defoaming.

• 

  10.Add all the remaining egg whites into the egg yolk batter and mix well.Drop it into the mold and shake it a few times to eliminate air bubbles (you can also use a toothpick to scratch it in a zigzag pattern).

• 

  11. Bake in the oven at 140 degrees for 40 minutes, take it out and shake it a few times Fold upside down and remove from the mold after three hours.

• 

  12. Finished picture.

• 

  13. Use matcha powder to sift a ballet girl, right? more beautiful.