How to make chiffon cake (8 inches)

Chiffon Cake (8 inches) This dish has simple ingredients, is healthy and hygienic, and is suitable for people of all ages unless there are special circumstances. The delicious taste is irresistible and can be made at home. It is unforgettable and has authentic home-cooked flavor. Delicious food and family make you happy.

1. First, use an egg separator to separate the egg white and egg yolk. (Be careful not to let the egg white get any yolk when separating)

2. Put the egg whites and egg yolks into containers separately (the containers must be free of water and oil) and weigh the other materials separately for later use.

3. Beat the salad oil and milk until the water and oil are blended, add egg yolk and granulated sugar and continue beating.

4. After sifting the low-gluten flour and corn starch, add 2/3 and mix well.

5. Sift in the remaining 1/3 of low flour and mix well until there are no particles.

6. Then beat the egg whites. Use an electric whisk to beat at medium speed until the egg whites form fish-eye bubbles. Add 3-5 drops of lemon juice to break them up. Then add 1/3 of fine sugar and beat at medium speed.

7. Beat until the egg whites double in volume and do not fall apart, then add 1/3 of fine sugar.

8. Beat at medium speed until the egg whites are stringy and add the remaining granulated sugar when the egg whites peak.

9. Continue beating, stop the machine and pull out the whisk from the bottom of the egg bowl. The egg whites should have short and straight peaks, which means they are very stiff and foamy.

10. Take 1/3 of the meringue and add it to the egg yolk paste.

11. Use a rubber spatula to mix by cutting and stirring until evenly mixed.

12. Pour the mixed batter into the remaining 2/3 of the meringue bowl.

13. Stir until the egg whites and batter are completely blended, pour into an eight-inch cake mold, and gently drop it from top to bottom several times to remove bubbles.

14. Put it in the preheated oven and bake at 130 degrees for 50 minutes.

15. After taking out the baked cake, gently drop it twice and turn it upside down on the baking rack. (There should be some space at the bottom of the grill to allow the steam to escape)

16. Wait until the cake is completely cooled before removing it from the mould.

17. Finished product picture.

A healthy life is inseparable from a reasonable diet. The method of making chiffon cake (8 inches) is actually very simple and the nutrition is also good.