Chiffon Cake

Chiffon Cake

1. Separate the egg white and egg yolk, put them in two clean oil-free and water-free basins, directly add milk and corn oil to the egg yolk basin and stir evenly

2. Stir well and put in low powder, or you can put it directly in the first step, and stir one piece evenly

3. Add white sugar to the egg whites to beat, add the white sugar in three times

4. Send it until the basin is upside down and won’t fall off. It has edges and corners.

5. Pour one third of the whipped egg whites into the egg yolk paste and stir evenly

6. Stir well and pour the paste into the remaining egg whites

7. Stir up and down evenly with a spatula, don't turn it over to defoam

8. Stir evenly and pour into the mold, shake twice

9. Preheat the oven at 130°C for 5 minutes, and bake at the bottom layer at 130°C for 45-50 minutes. Adjust according to your own oven temperature.

10. After roasting, fall twice from a height of about 20 centimeters, and buckle upside down on the grid.

11. Demould after cooling

Tips:

Not sure if it’s well done, just insert a toothpick into the cake and pull it out, just don’t stick the cake!