1. Whip the egg whites for dry foaming, and mix well with low-powdered sugar powder with egg yolk.
2. Beat the egg whites until dry and foamy.
3. Mix the egg white and egg yolk and pour into the mold.
4. Smooth out, preheat the oven to 170 degrees, and bake for about an hour.
5. State at the sixtieth minute.
6. Baked.
7. After letting cool down.
8. Demoulding.
9. Bottom layer.
Tips:I haven’t made baking for two years. Today, the chiffon cake made according to Junzhi’s recipe is a bit defoaming and tastes good, but overall it’s not bad
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