How to make eight-inch chiffon cake

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  1. Prepare and weigh all the materials, take two clean oil-free and water-free basins, and separate the egg whites and yolks!

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  2. Beat the egg yolks with a manual egg beater, add 30g of sugar and milk and stir Evenly, then add vegetable oil! (Be sure to add sugar and milk first, because if you add vegetable oil first, the sugar will be difficult to melt!)

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  3.Sift the low-refined flour and add it to the egg yolk liquid!

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  4. Stir evenly (stir gently, do not over-stir to avoid gluten in the flour)

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  5. When the egg whites are beaten with an electric egg beater until there are many bubbles, add them in three times Sugar! Don’t join just once!

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  6.Finally add all the white sugar and continue to beat until stiff peaks form (lift up the egg beaters When the egg whites come out in an upright pointed shape, they are ready)

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  7.Put 1/3 of the egg whites into the egg yolk liquid and stir evenly!

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  8. Use a spatula to stir evenly up and down! Then pour all the egg yolk liquid into the egg whites and mix evenly!

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  9.Preheat the oven to 150 degrees, heat up and down, middle layer! Bake for about 50 minutes.Before putting it in the oven, lightly shake the cake a few times to release air bubbles! Then bake in the preheated oven! Every oven temperature is different! You must pay attention to the heat! The heat is the key to keeping the chiffon cake from cracking or collapsing!

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  10. After baking, take the cake out of the oven, shake it a few times, and turn it upside down immediately Cool on the grill! Cool completely before unmoulding!

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  11. After baking, you can do what you want to do, such as making Birthday Cake!

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  12.Perfect!