Six Inch Chiffon Cake
1.
Stir the egg yolk, oil and flour evenly
2.
Whip the egg white until hard foaming, add sugar three times during the period, add starch after the egg white is hard foamed, and then beat evenly. The upper and lower pipes preheat the oven at 160℃
3.
Stir the egg yolk paste and meringue evenly
4.
Heat the upper and lower tubes of the oven at 160°C and bake for 35 to 40 minutes
5.
Take the cake out and buckle it on the grill, let it cool for two hours and then release it from the mold
