How to make 6-inch original chiffon cake

It is the wish of many housewives to constantly improve their cooking skills and let their families eat healthy and delicious food. Today, the editor will introduce to the housewives a delicious and healthy 6-inch original chiffon cake recipe. If you are interested, come and learn it now!

1. Separate the egg whites and yolks of 3 eggs and prepare the other ingredients.

2. Add 10 grams of sugar to the milk and salad oil and stir until fully dissolved. Pour in the flour and mix well. Then add the egg yolk, mix well, sieve and refrigerate for later use.

3. Add a little salt, vinegar and 1/2 of sugar (40 grams of sugar in egg whites) to the egg whites and beat until coarse foam

4. Then add the remaining half of the sugar and beat until dry foam forms.

5. Take half of the egg whites and mix them into the egg yolk paste, cutting it up and down and stirring evenly.

6. Pour the mixed egg liquid back into the bowl where the egg whites were beaten and mix well.

7. Preheat the oven while mixing, then pour the egg batter into the mold and shake it vigorously a few times to shake out the bubbles inside.

8. Put it in the second to last layer of the oven and bake at 140 degrees for 50 minutes

9. Then turn on the heat and set it to 150 degrees and bake for another 10 minutes

10. Take it out and turn it upside down immediately after baking.

11. When the mold is cool, you can demould it.

After reading the above introduction to the recipe of 6-inch original chiffon cake, do you have any reason to eat instant noodles after get off work? What reason do you have not to be nicer to yourself? While there is still plenty of time, please try making it yourself, so that you can truly enjoy food and enjoy life.