How to make 10-inch chiffon cake

In order to stay healthy, in addition to maintaining good living habits and exercising properly, diet is also an aspect that cannot be ignored. Only with proper diet can human health be truly protected. The method of making a 10-inch chiffon cake is not complicated and is very suitable for those who do not have too much time to spend on cooking.

1. Separate the egg yolks and egg whites and put them into an oil-free and water-free bowl.

2. Add corn oil, milk and 40g sugar to egg yolk and mix well.

3. Mix well

4. Sift in half of the low-gluten flour and mix quickly up and down, then sift in the other half and mix well.

5. Mix well and set aside. Preheat the oven to 160℃ for 10 minutes.

6. Beat the egg white until it becomes coarse foam and add 20 grams of sugar.

7. Add 20 grams of sugar when the egg whites are fine and continue beating.

8. Beat until it is as shown, then add 20 grams of sugar

9. Hit it until it has a small hook.

10. Take one-third of the egg white and add it to the egg yolk, mix quickly up and down.

11. Pour the mixed cake batter into the remaining egg whites and mix well.

12. This is after mixing evenly. Do not stir in circles or up and down, like stir-frying. Making circles will defoam.

13. Pour into a 10-inch mold

14. Shake twice to remove large bubbles. Bake in oven at 160°C for 60 minutes.

15. Gently drop it twice after it comes out of the oven to remove the heat.

16. Turn the cake upside down on a baking rack to cool and remove from the mold.

17. Perfect demoulding

People usually don’t cook because they are busy or don’t know how to cook. The method of making a 10-inch chiffon cake is very simple and can be mastered with a little learning. It is worth recommending.