Chiffon Cake

Chiffon Cake

1. Prepare materials

2. Pour corn germ oil and milk into the container and stir until no oily flowers are visible to the naked eye;

3. Sift in low powder and stir slightly until no dry powder can be seen;

4. Add the egg yolk and stir well, the egg yolk paste is ready;

5. Take another clean, water-free, and oil-free container, add egg whites and white vinegar, and use an electric whisk until there are large fish-eye bubbles, add the first sugar;

6. Add the second sugar when the foam basically disappears;

7. Use a whisk to add sugar for the last time when a clear pattern is drawn;

8. Continue to stir until dry foaming-lift up the whisk, the meringue will have an upright small triangle;

9. Preheat the oven at 150°C in advance, add a ball of meringue to the egg yolk paste, stir evenly, repeat the previous action, pour all the egg yolk paste into the remaining meringue;

10. Quickly stir the egg white and egg yolk paste evenly, and quickly pour the mixed cake batter into the mold;

11. Put the mold into the middle of the oven and bake for 50-60 minutes. At 50 minutes, put a bamboo stick in the middle of the cake. If there is no wet cake crumbs on the bamboo stick, it is ready to bake, otherwise continue to bake;

12. After the cake is out of the oven, quickly buckle upside down on the baking net to cool down to prevent shrinking;

13. Remove the film after the cake has cooled completely, cut into pieces and serve.