How to make chiffon cake (8 inches)

For some people who have basically no cooking skills, cooking by themselves is difficult for them. Many people want to learn how to make some home-cooked dishes. The method of chiffon cake (eight inches) is very easy. Even if you have no basic knowledge and never cook, you can master the cooking method of this dish quickly after learning.

1. The main ingredients and side ingredients are used to make egg yolk paste and egg white paste respectively. Separate the egg whites from the yolks first.

2. Add milk.

3. Add sugar, salt and corn oil.

4. Add low flour. Better sift it. Stir-fry until evenly combined.

5. Beat the egg whites. You can add a few drops of vinegar. Add sugar in three additions.

6. Slowly lift the egg beater from the bottom of the basin, until the egg whites at the head form a small peak and shake slightly without falling.

7. Pour the egg white paste into the egg yolk paste in three batches. Use a spatula to stir evenly.

8. Pour the mixed batter into an 8-inch mold. Lift the mold a little, about 2 cm away from the table, and shake it horizontally and vertically to shake out the large bubbles. Put it in the oven and preheat it to 150° for 10 minutes.

9. Bake at 50° for 60 minutes.

In the production of chiffon cake (eight inches), there is no need for various fancy methods, only simple operations are needed. It can be taken out of the pan very quickly, and the stir-frying makes it more fragrant and fully awakens the taste buds.