8 inch chiffon cake

Overview

Chiffon cake has a puffy texture, high moisture content, light and not greasy taste, moist and tender texture, and exceptionally soft texture

Prepare the materials, separate the egg white and egg yolk, add corn oil and milk to the egg yolk
Stir evenly,
Sift in the low-gluten flour and mix quickly
No flour particles should appear
Add lemon juice to the egg whites, add fine sugar in three batches and beat. If the egg whites can pull out a short, upright sharp corner, it indicates that they have reached a dry foaming state and you can stop beating
Take out 1/3 of the egg whites and mix with the previously mixed egg yolk paste, cut and mix evenly with a rubber spatula
After mixing evenly, pour all the egg yolk paste into the bowl containing the egg whites
Use the same technique to stir evenly until the egg whites and egg yolk paste are fully mixed.
Pour into the mold and shake it a few times
Place on the bottom floor of the oven, 130 degrees for 30 minutes and 150 degrees for 30 minutes (depending on the temperature of your oven)
After taking it out of the oven, shake it twice and flip it upside down immediately
Let cool completely and then unmold