Chiffon Cake

Chiffon Cake

1. Prepare all the ingredients for use

2. After the eggs and egg whites are separated, use a whisk to beat the fish bubbles and put in 48 grams of coarse sugar, then open at low speed, and beat at high speed one minute later

3. After the egg whites are beaten, there are sharp small corners when you lift the whisk, indicating that it is good to be beaten.

4. Then put the salt, sugar, milk, and sunflower oil into the egg yolk and mix well

5. Highly sift in starch and low powder (sieve in from a high place)

6. Then stir up and down evenly

7. Then put the beaten one-third of the egg whites into the egg mixture, and then turn it up and down evenly

8. Then pour the egg white and egg yolk liquid into the remaining egg whites and mix well

9. Preheat the oven at 150°C for 15 minutes, then put it in the mold, turn it left and right, then drop it from a high place a few times and smooth it with a knife, put it in the oven, 150°C, bake the middle layer for 50 minutes

10. Then take it out and demould, cut into pieces

11. It's so soft, it's soft when you bite! It's much better than the bought one!

12. Another one is so delicious

Tips:

The egg whites must be beaten in place. Add lemon when beaten the egg whites. If not, you can replace it with (white vinegar)
When baking, you can put it in the lower layer for 45 minutes, and I put it in the middle layer for 50 minutes. The time is not absolutely dependent on the temperature of your own oven!