How to make easy chiffon cake

Health is extremely important to each of us, and diet has a great impact on health. Therefore, we should pay attention to diet in our lives. The method of making simple chiffon cake is simple and can be easily made without too many skills. It is worth recommending.

1. Separate egg whites and egg yolks (the pan for egg whites must be free of water and oil, and no egg yolk at all)

2. Add sugar, salad oil and milk to egg yolk and mix well.

3. Sift in low-gluten flour

4. Adjust the mixture until there are no particles (you can use a whisk to beat at low speed for two or three seconds, but don’t overbeat)

5. Preheat the oven to 150℃, add a little white vinegar to the egg whites, lemon is better, add two drops of lemon to make it more delicate.

6. Beat with a whisk at low speed until the fish eyes are bubbling, then add the sugar

7. Continue beating until the egg whites have upright corners and do not bend when the egg beater is lifted.

8. Add one-third of egg whites to the egg yolk paste and stir evenly with a spatula (note, you must stir like cooking, do not stir in circles)

9. Be sure to stir until completely blended

10. Add one-third of egg whites and mix well.

11. Then pour the egg yolk paste into the remaining egg white paste and continue to cut and mix evenly.

12. Finally, mix it like this

13. Pour the cake batter into the cake pan (mine is 8 inches, for a 6-inch pan, just halve all the ingredients), scrape it flat with a spatula, and gently shake out the bubbles.

14. Oven at 150 degrees, 40 minutes (If you want to check whether the cake is cooked through, poke it with a toothpick. If there is something sticky on it, continue baking for a while)

15. The finished product (not bad, right?)

Delicious food can have a certain impact on people's taste buds. Simple chiffon cake is a successful dish that can stimulate people's taste buds. It would be better if you can drink some soup after the meal.