Original chiffon cake

Overview

Today I specially made an 8-inch chiffon cake. The simple chiffon cake is also a good choice for breakfast and afternoon tea!

1: Separate the egg white and egg yolk first, pay attention to the
2: Put egg yolks, oil, milk and sugar into a bowl and stir well without any egg yolk
3: Then add sifted low-gluten flour and mix well and set aside
4: Add 40g white sugar to the egg whites and beat with an electric egg beater until dry
5: Add 1/3 of the egg white to the egg yolk paste, and mix well from bottom to top
6: Pour the mixed batter into the remaining meringue and mix well in the same way
Pour into the cake mold and shake twice to knock out the air bubbles
8: Place in the preheated oven, heat up and down to 160 degrees, and bake for 35 minutes
It’s out of the oven. Remember to shake it twice after it’s out of the oven, place it upside down on the grill and wait until it cools to unmold