How to make six-inch chiffon cake

The pressure we face every day is very great. If we don’t treat ourselves well and just eat something casually, we will be very sorry for ourselves. Moreover, being casual about three meals a day can easily cause the body to suffer from diseases. The method of making six-inch chiffon cake is simple, and it also has a certain stress-relieving effect.

1. Prepare all the materials needed.

2. Use two clean, water-free containers to separate the egg white and yolk.

3. Add sugar, milk and corn oil to the egg yolks and beat evenly with a hand whisk.

4. Sift in cake flour and baking powder.

5. Mix well into egg yolk paste.

6. Add a little tartar powder to the egg white.

7. Use an electric whisk to beat until bubbles appear, then add sugar and continue beating.

8. Beat until the egg whites come out of the whisk in upright pointed shapes.

9. Take half of the egg white paste and add it into the egg yolk paste and mix well.

10. Pour the remaining egg whites in and mix well.

11. Preheat the oven to 150 degrees, pour the mixed batter into the mold and smooth it out, then lift the mold and shake it twice.

12. Bake in the lower oven for 45 minutes.

13. There are slight cracks on the edge but it does not cause any problem.

14. Turn the mold upside down on the baking rack to cool.

15. Remove the mold after cooling.

16. You can cut it into pieces and eat it or use it to decorate cakes.

Some people may say that they cannot cook for themselves due to long working hours. In fact, the six-inch chiffon cake is easy to make and can be made in a very short time.