1. Separate the egg yolk from the egg white, put the egg white aside, and add 40 grams of powdered sugar to the egg yolk.
2. After mixing well, add milk and corn oil and mix well with a manual whisk.
3. Sift in 60 grams of low-gluten flour into the stirred milk paste. Use a manual whisk to stir until the flour is free of particles. Add vanilla extract and mix well.
4. Put the separated egg whites in the egg-beating bowl, add white sugar, and beat them at high speed into a fish-eye bubble state, and then add 1/3 of the fine sugar. Whisk with an electric whisk until the volume has doubled, and then add 1/3 fine sugar. Just hit it to a wet foaming state. A small hook (as shown in the figure below) can be pulled out from the whisk, which is a wet foam.
5. Take 1/3 of the meringue and put it in the egg yolk paste. Use a spatula to draw a zigzag and quickly stir evenly. The process should be light and fast.
6. Then pour all the mixed batter into the remaining meringue, draw a zigzag with a spatula and quickly stir evenly.
7. Pour all the cake batter slowly from 30cm into the chiffon mold, shake it gently twice to eliminate the big bubbles in the batter.
8. Preheat the oven to 170 degrees, and bake the middle and lower layer of the preheated oven for about 35 minutes. After baking, the chiffon cake is quickly inverted and ready to be eaten after cooling.
Tips:The baking temperature of chiffon cakes is adjusted according to the temperament of the oven at home. The temperature I gave is only a reference.
The powdered sugar can be replaced with white sugar.
