1. Pour the pure milk and corn oil into the egg yolk and stir evenly to fully emulsify.
2. Sift the low-gluten flour and add, and use a whisk to draw a zigzag and beat evenly.
3. At this point the egg yolk paste should be fine, sticky and free of particles.
4. Now the oven is preheated 160° in advance for 10 minutes. Add a few drops of lemon juice to the egg whites and add sugar in three times. The egg whites are beaten until hard foaming. Slowly lift the whisk to set up a sharp, hard hook.
5. After the egg whites are beaten, add 1/3 to the egg yolk paste. Mix well by turning or cutting. Be sure not to draw a circle, it is easy to get ribs.
6. After mixing well, pour all the egg yolk paste into the egg whites, and stir evenly with the same action.
7. Pour into chiffon cake mold and smooth. Rest assured and shook a few boldly on the table, shaking out too many big bubbles. Place the chiffon cake in the middle of the oven and bake for about 40 minutes.
8. The baked chiffon cake is inverted until it is completely cool, and then it can be demoulded. (Be sure to cool thoroughly, or you will shrink your waist. If you are in a hurry, you can put it under a fan to cool it down.)
9. The finished chiffon cake can be cut into triangles, squares, and rectangles, allowing babies to practice grasping and improve their cognitive abilities.
10. Very fluffy.
