6 inch chiffon cake

Separate the egg yolks and whites and put them into oil-free and water-free containers

First put 35g sugar and soybean oil into the egg yolks and stir evenly, then add 25g milk and then 40g cake flour, stir until it becomes a paste!

Add a little salt to the egg whites, optional

Beat the egg whites with a whisk until foamy, add 5g of sugar and continue beating!

After beating for a while, add 5g of sugar and continue beating, adding 3 times in total

Whisk the egg whites until they have texture, and just lift the whisk and it won’t drip anymore!

First, add one-third of the beaten egg whites into the egg yolk liquid and mix it evenly. Then pour the evenly mixed egg yolk liquid into the beaten egg whites and mix it evenly. [Be careful not to stir in circles]

Stir evenly and pour into a 6-inch mold. Beat it a few times and shake it a few times to shake out the air bubbles. Then you can put it in the oven and bake

Mine is a Midea small oven at 120 degrees for 40 minutes

Let it cool and then unmold it

After unmoulding, you can eat it directly, or you can cut several layers and decorate with fruits and cream to make a birthday cake😋

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