Chiffon Cake-soft As Cotton

Chiffon Cake-soft As Cotton

1. Five egg yolks with sugar

2. Beat well with a whisk

3. Add salad oil and beat well

4. Add milk and stir well

5. Sift in the flour

6. Draw a circle from the middle and turn upwards and stir in this way until there is no noodles

7. Put two drops of white vinegar into the egg white to reach this level and put one-third of the sugar

8. At this level, put another third

9. Add all the sugar to this level, this time it is wet foaming.

10. When the egg whites are beaten to pull up an upright tip, it is hard foaming. Don't let it go at this time.

11. Add one-third of the egg whites to the egg yolk paste and repeat the method of turning upwards from the center in a circular motion. Stirring in a circular motion will prevent the cake from burning during baking.

12. Pour it back into the egg white bowl and repeat that way until no egg white is found.

13. Pour into the abrasive tool and shake it twice to eliminate air bubbles. If you are afraid that the live bottom will leak, you can wrap a layer of silicone oil paper or tin foil on the live bottom.

14. Set the oven temperature to 160°C and set the time to 1 hour.

15. After roasting, buckle upside down on the grill to let it dry, and then demould.

16. You can use it after dicing! !

Tips:

Add a few drops of white vinegar or lemon juice at the end when beating the egg whites to make it easier to beat the egg whites.