1. Prepare the ingredients
2. Separate 3 egg whites and egg yolks and place them in a water- and oil-free bowl
3. Mix 25 grams of milk and 25 grams of corn oil together. Use a manual whisk to mix well. Add 15 grams of sugar and mix. Finally, add egg yolks and mix well.
4. Add sifted low-gluten flour
5. Stir evenly until there are no particles. At this time, you can preheat the oven up and down to 120 degrees for 10 minutes
6. 3 egg whites, add 6-7 drops of lemon juice, beat with an electric whisk at low speed until there are fish eyes, add 1/3 of the sugar for the first time
7. Then send it at high speed to see that the egg whites become finer and add the remaining 1/2 of the sugar
8. Continue to beat at high speed until the egg whites have obvious lines and add the remaining sugar
9. Until the egg white on the whisk has a very thin tip, that is, the hard foaming is often said (don’t beat it)
10. Use a spatula to scoop 1/3 of the egg white from the egg white and add it to the egg yolk liquid, and mix it evenly (no wreath, easy to defoam)
11. Then pour the well-mixed egg yolk liquid into the egg whites and mix well in the same way (do not make a circle)
12. Pour the mixed batter into a 6-inch chiffon cake mold, flatten the surface, and lay it down in parallel from a height of about 20 to 30 cm. Shake a few times to shake out the bubbles in the batter.
13. Put it in the preheated oven and heat the middle and lower layer at 120 degrees for about 60 minutes (if there is only a three-layer oven, put the middle layer, and observe the coloring of the cake in the middle. If the coloring is OK, cover with tin foil. To prevent too much coloring)
14. Take it out immediately after roasting, shake it a few times, and buckle it upside down on the cooling net, wait for it to cool down and release
15. Cut the internal tissues fine and soft...
16. Finished picture
Tips:1) Because the performance of each oven is different, you should adjust the temperature appropriately according to your own oven when baking.
2) The sweetness is moderate, if you like sweeter ones, you can add a little sugar.
3) You can use a toothpick to test whether the cake is ripe. If the toothpick sticks into the middle of the cake and still feels wet, it means it is not ripe yet, and you need to continue to bake it.
