1. Prepare materials. The flour is sifted, the egg whites are separated from the yolks, and the egg whites must be free of oil and water.
2. 【Material preparation】.
3. Use a whisk to beat the egg whites until it looks like a fish-eye bubble, and start adding sugar.
4. 【Whipping egg whites】.
5. First add 1/3 of the fine granulated sugar, continue to beat until it starts to thicken and form a thicker foam, then add 1/3 of the sugar. Continue to beat until the egg whites are thicker and lines appear on the surface, add the remaining 1/3 of the sugar. (If you add too much sugar at one time, it will hinder the foaming of the egg whites, so when you beat egg whites, it is generally used to add sugar in batches).
6. Continue to beat for a while. When the egg beater is lifted and the egg white can pull out the curved sharp corners, it means that it has reached the level of wet foaming. To make a regular chiffon cake, you still need to continue whipping. When the egg beater is lifted, the egg white can pull out a short, upright sharp corner, which indicates that the dry foaming state has been reached and the whipping can be stopped. Put the beaten egg whites in the refrigerator to make the egg yolk paste.
7. Add 3 egg yolks to 18 grams of caster sugar and lightly beat them with a whisk. Don't send the egg yolk.
8. Add 24 salad oil and 24 grams of milk in sequence, and mix well.
9. 【Stirring】.
10. Then add the sifted flour and mix gently with a rubber spatula. Don't over-mix to avoid gluten in the flour (if the flour becomes gluten, it may make the taste of the cake too tough and affect the softness of the cake).
11. 【Stirring】.
12. Put 1/3 of the egg whites into the egg yolk paste, and gently stir with a rubber spatula (turn up from the bottom, do not stir in a circular motion, so as to prevent the whites from defoaming). After mixing evenly, pour all the egg yolk paste into the egg white bowl, and stir evenly with the same method until the egg white and egg yolk paste are fully mixed.
13. [Stirring].
14. Pour the mixed cake batter into the mold, smooth it, hold the mold with your hands and shake it twice on the table to shake out the large bubbles inside. Put it in the preheated oven, middle and lower level, 180 degrees, 35 minutes.
15. 【Pour into the abrasive】.
16. 【grilled】.
17. After baking, the cake is taken out of the oven, and immediately turned upside down on the cooling rack until it cools. Then demould, cut into pieces and enjoy.
18. 【Undercut, peeling off】.
19. [Finished product].
