Eight-inch chiffon cake

Prepare all the ingredients and weigh the ingredients

Separate the egg yolk and protein and put them in two basins respectively. The basins should be clean, water-free and oil-free

Add refined salt to the egg yolk, add 30 grams of sugar, and stir evenly with a manual egg beater

$Eight-inch chiffon cake step 3$

Add corn oil in portions, stirring well each time

Add milk and mix well

Sift in flour

Use the stirring method to stir evenly. After mixing, the egg yolk paste will be very sticky

When the egg whites are whipped with an electric whisk, add a few drops of lemon juice, add the remaining sugar three times, then add one-third and continue beating

Beat until fine bubbles appear, then add one-third of the sugar and continue beating

Beat until slight lines appear, add the remaining sugar and continue beating

Whip until you can pull out two straight sharp corners. This step is very critical. If the whip is not in place, the baked cake will collapse. If it is over-whipped, it will collapse easily

Pour one-third of the egg white into the egg yolk

To stir the egg batter, turn the bowl with your left hand and use a spatula with your right hand to stir up and down in a T shape. Do not stir in circles. The movements should be quick and light when stirring.