How to make 6-inch (8-inch) chiffon cake

The nutritional value of 6-inch (8-inch) Chiffon Cake is very high. As winter approaches, preparing such a dish on the winter dinner table is very appetizing and can stimulate your appetite. Moreover, 6-inch (8-inch) Chiffon Cake is also a healthy and whitening dish that can promote fat metabolism and become a favorite dish for female friends. Friends who like spicy food can also add more chili for seasoning.

1. Prepare the necessary ingredients

2. First, pour the egg white and egg yolk into two clean, water-free basins.

3. Stir the egg yolks evenly, add milk, corn oil and sugar and continue to stir evenly.

4. Then add baking powder and low-gluten flour and mix well! Preheat the oven to 120 degrees

5. Add tartar powder to the egg whites and start beating them

6. When the egg whites are beaten to the point of fish-eye bubbles, add one-third of sugar and continue beating.

7. When the egg whites are beaten to a dense foam, add one third of sugar

8. When the egg whites are beaten until they have obvious lines, add the remaining sugar

9. Beat the egg whites until they are dry. Use your hands or the whisk to make a straight point.

10. Take one third of the egg white and put it into the egg yolk! Stir up and down quickly! Like cooking to avoid overheating

11. Add the remaining egg whites to the egg yolk and mix well.

12. Pour the stirred egg liquid into the mold and shake out the bubbles.

13. Then bake in a preheated oven at 120 degrees for 50 minutes

14. This is the result of baking for 20 minutes

15. After baking, drop the mold 20 cm in the air and then turn it upside down on the baking net so that it is easy to demould.

16. Delicious chiffon cake is here

Eating out may bring various problems and may also harm your health. The method of making a 6-inch (8-inch) chiffon cake is not complicated and is also very beneficial to your health.