1. Prepare ingredients: 3 eggs, 30 grams of Jiaguoyuan NFC pineapple juice, 30 grams of corn oil, 40 grams of fine sugar, 50 grams of low-gluten flour, and 2 grams of lemon juice;
2. First separate the egg whites and yolks in two water- and oil-free basins;
3. Put pineapple juice and corn oil in an egg-beating bowl and beat evenly;
4. Add the egg yolks in portions and mix them evenly;
5. Sift the low-gluten flour into the egg yolk liquid;
6. Use the J-shaped technique to stir evenly until there are no particles; (be careful not to over-mix, and do not have particles, otherwise the finished product will be very rough)
7. Add 2 grams of lemon juice to increase the stability of the protein;
8. Add white sugar to the egg whites in 3 portions and beat them into dry foam;
9. Beat until the egg whites are very delicate, and the whisk will form a sharp corner when you lift it up (the oven is preheated at 130 degrees for 10 minutes);
10. First take one-third of the egg whites into the egg yolk paste;
11. Add the egg yolk paste again and stir, and pour the mixed egg yolk paste back into the egg white paste for the last time to avoid sinking to the bottom;
12. Slowly pour the cake batter from a high place into a 6-inch cake mold, and drop it twice to shake off large bubbles;
13. Put the cake mold together with the baking tray into the preheated oven at 130°C, bake the middle and lower layer at 130°C for about 20 minutes, adjust it directly to 160°C, and continue for about 20 minutes. (Note that it must be adjusted according to the temperature of your own oven)
14. After the cake is baked and out of the oven, drop it freely at a height of 20cm, and immediately buckle it upside down on another drying net until it cools;
15. After cooling down completely, the mold can be demoulded! Chiffon cakes can be demoulded by hand or with a stripper knife!
16. Jiaguoyuan, focus on 100% juice, zero addition!
Tips:Be careful when whisking the egg whites. Don't fix the head of the whisk at one point. Hold the whisk in a circle at a constant speed so that the egg whites will be evenly beaten.
