How to make chiffon cake (10 inches)

Chiffon Cake (10 inches) is a home-cooked dish suitable for people of all ages. This dish is very simple to prepare and the ingredients are extremely nutritious. Served with white rice, the taste is just as delicious. When making this dish, just pay attention to the heat. After it comes out of the pot, the color, aroma and taste of the dish will be more complete.

1. Prepare the required materials and weigh them.

2. Separate the egg yolk and egg white into two oil-free bowls filled with water (the yolk can easily slip out of an ordinary egg separator, so I used a rice scoop to separate the eggs, which is very convenient)

3. Then pour the egg yolk gently into the egg separator and filter out the excess egg white (since there is not much egg white left, the egg yolk will not slip out easily without the "slipperiness" of the egg white when put into the egg separator)

4. Separate the egg yolks and egg whites.

5. Pour 30 grams of white sugar into the egg yolks and beat with a hand whisk until the sugar is completely dissolved.

6. Beat the egg yolks.

7. Add water and stir until the water and egg liquid are completely blended (after adding water and stirring, larger bubbles will appear)

8. Pour in rapeseed oil and stir constantly. The bubbles will be larger at first, but will gradually become smaller and finer.

9. The emulsified egg liquid is very fine. If you stir it gently, lines will remain for a long time and the edges will turn white. If you stir it too hard, larger bubbles will appear.

10. Sift in low-gluten flour and vanilla powder and stir quickly until there are no particles.

11. When you lift the whisk to mix the egg mixture, some of it will fall down intermittently.

12. Add a few drops of white vinegar or lemon juice, and when big bubbles appear, add one-third of white sugar and continue beating.

13. When the patterns are visible, add the second serving of sugar and continue beating.

14. Add the remaining sugar when it forms continuous peaks and continue beating until stiff peaks form.

15. Preheat the oven to 180° for 10 minutes after beating the egg whites (lift the whisk and you can see small upright corners).

16. Use a spatula to scoop one third of the meringue into the egg mixture and stir evenly with a spatula. Then pour the stirred egg mixture into the meringue and stir quickly until evenly mixed.

17. The egg batter is very fine and fills a large bowl.

18. Pour it into the mold, smooth it with a spatula, pick it up and shake it gently a few times to remove the bubbles.

19. Put it in the oven and bake at 130° for 65 minutes.

20. The cake after baking for 15 minutes.

21. After baking for half an hour, the cake has become much fatter.

22. Take out the baked cake quickly, drop it from a height of 40 cm, then turn it upside down on the baking rack to cool and remove it from the mold.

23. Finished product picture.

24. Here’s another one.

How you eat will undoubtedly affect a person's sense of happiness. The Chiffon Cake (10 inches) is easy to make and can bring a sense of happiness to your family.