Eight Inch Chiffon Cake

Eight Inch Chiffon Cake

1. Separate the egg white and the yolk.

2. Add 8 grams of white sugar, 60 grams of corn oil, 60 grams of milk to the egg yolk, and sift in 80 grams of low flour.

3. Stir evenly to make no particles.

4. Beat the egg whites to make the fish-eye foam, add 20 grams of sugar and continue to beat.

5. Make the shape as shown and add 20 grams of sugar.

6. Beat the egg whites smoothly and add the remaining sugar and cornstarch.

7. Just lift the whisk to have a small sharp corner.

8. Take half of the beaten egg white and place it in the egg yolk.

9. Stir evenly.

10. Pour the evenly mixed Hu into the egg whites.

11. Stir evenly.

12. Pour the batter into the mold and shake out the bubbles.

13. Preheat the oven for five minutes in advance, and bake at 150° for 50 minutes.

14. Finished picture.

15. Finished picture.