1. Prepare materials.
2. Separate the egg yolks into a bowl, break up and set aside.
3. Find a bowl and sift in low-gluten flour.
4. Put the canola oil in the microwave on high heat for 1.5 minutes and take it out at about 90 degrees.
5. Pour the hot canola oil into the flour and stir evenly while pouring.
6. Pour in the milk and stir evenly while pouring.
7. Pour in the egg yolk liquid and stir evenly while pouring.
8. Finally mix into a delicate batter.
9. Put the egg whites in an oil-free and water-free egg beater, add 2 drops of white vinegar, add sugar in 3 times, and beat until long hooks.
10. Take a small portion of the egg whites into a bowl of egg yolk paste.
11. Use a spatula to mix up and down evenly.
12. Finally, pour the mixed batter back into the egg white bowl, and stir evenly with a spatula.
13. Pour it into the cake mold and knock 2 times to create bubbles.
14. Put it in the preheated oven, 150 degrees, upper and lower heat, middle level, about 40 minutes.
15. Take out the baked cake.
16. Leave it to cool and then take off the film~
17. Cakes as soft as clouds.
18. Super q moist chiffon cake.
Tips:This time I used Canadian canola oil. This oil is clear and tasteless, does not contain cholesterol, and has low saturated fat content. It is very suitable for baking!
