How to make three-no chiffon cake

It may be okay to eat casually when you are single, but if you have a family, especially if you have children, you must never neglect their diet. No matter how busy you are, you should make sure your children get enough nutrition. In fact, the method of making three-no chiffon cake is very easy, and what is commendable is that it is also very nutritious.

1. Prepare two containers, 8 eggs, vinegar, low-gluten flour, cold boiled water, and sugar.

2. Crack the eggs into a container and use an egg separator to separate the egg yolks.

3. Put the egg yolk into another container

4. Add 1 tablespoon of corn oil to the egg yolk

5. Stir the egg yolk a few times and add 7 tablespoons of cold boiled water

6. Prepare a sieve and pour 7 tablespoons of low-gluten flour into the sieve, then sift it into the egg yolk.

7. Stir the egg yolk and flour evenly until there are no particles. Do not stir in circles or it will become stringy. Set the egg yolk aside for later use.

8. Add 1 tablespoon of vinegar to the egg white to remove the fishy smell and stabilize the bubbles.

9. Add 5 tablespoons of sugar to the egg white

10. Beat the egg white until it looks like the picture. If you can stand it up with a whisk and it doesn't drip, it means it's well beaten.

11. Pour the beaten egg yolk into the egg white and mix well.

12. Stir up and down when mixing, otherwise the beaten egg white will melt

13. Pour the mixture into the cake mold and shake the mold a few times to knock out the bubbles. Preheat the oven in advance, put it in the oven, bake at 180 degrees for 15 minutes, then change to 150 degrees and bake for 60 minutes.

14. Sponge Cake

Although eating out is convenient, it is not good for your health. The three-no chiffon cake is simple and healthy to make, and is a good choice.