1. Material collection.
2. Separate the egg yolk and egg whites, and put the egg whites in an oil- and water-free basin.
3. Add a few drops of lemon juice to the egg whites, add sugar in three times to beat the hard meringue, just lift the egg beater with a small vertical triangle.
4. Whisk milk, corn oil, and salt lightly and mix well.
5. Sift in low flour and corn flour.
6. Stir into egg yolk paste.
7. Add the whipped meringue to the egg yolk paste in portions, and mix evenly.
8. Pour the cake batter into the baking pan.
9. Gently shake out bubbles, sprinkle with diced ham and chopped green onion.
10. Into the middle of the oven, 150 degrees for 15 minutes, then 130 degrees for 10 minutes, pay attention to observe the coloring situation.
11. Tear off the greased paper while it's hot, roll it up and shape it, and cut it when it's cold.
Tips:Pour the cake batter of this recipe into an 8-inch round mold, which is an 8-inch chiffon cake. My temperature and baking time are for my friends' reference. The specifics still need to be adjusted according to my own oven.
