How to make original vanilla chiffon cake

With today's booming economy, more and more people are pursuing the pleasure of eating, and more and more gourmet restaurants are popping up. Eating out is certainly a wonderful thing, but it is not as hygienic and clean as eating at home. So in order to satisfy your own "mouth desire", you can learn from me to make original vanilla chiffon cake

1. Beat the egg whites into coarse foam, add half of the sugar, and beat the egg whites into dry foam with pointed corners.

2. Cut the vanilla pod, take out the seeds, and put them into the milk together with the vanilla pod shell. Cook until bubbles appear around the seeds, then turn off the heat and simmer for 10 minutes.

3. Add the other half of the sugar to the egg yolks and beat until the color becomes lighter and whiter. Add the warm oil, milk and rum and mix well.

4. Add sifted low flour and mix well.

5. Stir the egg whites and egg yolks together in 2 batches. Put into the mold and bake at 180° for 40 minutes. After taking it out of the oven, turn it upside down to cool down.

6. The flavor of chiffon cake is best when left overnight. The organization will also be more beautiful. Paired with a cup of black tea and a little whipped cream, it is a very enjoyable afternoon tea!

Delicious food is tempting, but only when you make it yourself can you understand its true value. As for everyone, after understanding the recipe of Original Vanilla Chiffon Cake, I believe most people will try it themselves.