Simple Chiffon

Simple Chiffon

1. The yolk and egg white are separated and put into oil-free and water-free containers.

2. Add a few drops of lemon juice to the egg whites, add sugar, and whip until moist foaming.

3. Mix water, cooking oil, egg yolk and sieved low powder.

4. Whisk evenly with egg, the more uniform the better, until there is no dry powder.

5. Take one-third of the meringue and egg yolk and mix well.

6. Pour the mixed cake batter into the remaining meringue and stir evenly.

7. Pour the mixed cake batter into an 8-inch round mold, shake it lightly a few times, and then shake it vigorously to produce large bubbles.

8. Put it into the lower layer of the pre-heated oven and heat it up and down at 150 degrees for 60 minutes. (This is how it looks when baked for 30 minutes)

9. After baking, put on heat-insulating gloves to take out the cake mold, buckle it upside down on the grill, and release the mold after cooling down.

10. Finished picture.

11. Finished picture.

Tips:

Please adjust the temperature according to the temperament of your own oven, the water can be replaced with the same amount of milk.