6 Inch Chiffon Cake
1.
Separate the egg white and egg yolk and put them in an oil-free and water-free container
2.
Add 14g of white sugar to the egg yolk, beat until the color becomes lighter and the volume becomes larger, add 18g of oil, mix well, then add lemonade, or use water or milk, and mix well. Sift in 35g low-gluten flour, stir until there are no particles, and set aside.
3.
Beat the egg whites. I don't have an electric whisk, I use a manual one. Stir it until the volume swells and turns into a white bubble shape. Add the first sugar to continue stirring. Until the egg whites are dry and foamy
4.
Pour one-third of the egg whites into the egg yolk paste and stir. Then pour it into the egg white bowl, stir evenly, and pour it into a 6-inch container
5.
Preheat the oven at 150 degrees for 5 minutes. Put the mold in to bake
