Chiffon cake

Separate the egg whites and yolks.

In a small bowl with egg yolks, add 30 grams of powdered sugar, salad oil, and milk, and stir evenly to form egg yolk liquid.

Sift the low-gluten flour into the egg yolk liquid in three batches.

Stir evenly to make egg yolk paste.

Add the egg whites to the powdered sugar in three batches. The first time is to add one third of the powdered sugar when the egg whites are beaten into fish-eye foam.

The second time is to beat the egg whites until thick and thick, then add one third of the powdered sugar.

The third time is when the egg whites are beaten until lines appear on the surface, add the remaining one-third of the powdered sugar.

Beat again until dry peaks form, that is, lift the whisk and the egg whites can pull out a short, upright sharp corner.

First put one-third of the beaten egg whites into the egg yolk batter.

Stir from the bottom up to combine.

Then pour the egg yolk paste into the remaining two-thirds of the egg whites, and mix quickly evenly.

Carefully scoop the mixed batter into a small paper cup with a spoon, place it on a baking tray, fill it about nine-fifths full, shake it twice, put it in a preheated oven, and bake it at 180 degrees for about 20 minutes.

The delicious little cake is out of the oven.

Finished product picture.

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