Chiffon Cake

Chiffon Cake

1. Separate egg whites from egg yolks, add a little salt to the whites, add 70G sugar in three times, beat until dry foaming;

2. Pour another part of sugar and milk into the egg yolk, beat evenly at low speed (about 10 seconds), then sift the low flour and cornstarch into the egg yolk

3. Beat evenly at low speed (about 30 seconds)

4. Take 1/3 of the meringue and add it to the batter. Use a spatula to scrape the periphery of the batter and mix evenly

5. Then pour it back into 2/3 of the meringue

6. Stir and mix evenly;

7. Preheat the oven at 150 degrees, pour the batter into the mold, vigorously shake out bubbles,

8. Put it into the oven and heat up and down at 150°C for 40 minutes. After it's baked, apply it to the heat and reinforce it for another minute (to prevent surface peeling)

9. The cake is out of the oven, upside-down on the baking net

10. After cooling down, the parts can be demoulded and cut