How to make chiffon cake (8 inches)

When we have health, we must learn to cherish it, and paying attention to daily diet is an important aspect of maintaining health and should be taken seriously. Many home-cooked dishes are both healthy and delicious for people to choose to eat. The method of making chiffon cake (eight inches) is very simple and can be made quickly in a short time.

1. Separate the egg yolks and egg whites and put them into an oil-free and water-free container!

2. Beat the egg whites with a whisk until they become fish-eye-shaped, then add 20 grams of sugar and continue beating!

3. When it becomes coarse bubbles, add 20 grams of sugar and white vinegar and continue beating!

4. When the foam is fine, add the last 20 grams of sugar and continue beating!

5. Beat until dry foam forms. When you lift the whisk and there are sharp points on the egg whites, it is ready!

6. Add 20 grams of sugar, 50 grams of milk, and 40 grams of corn oil to the egg yolks and beat with a manual whisk until blended!

7. Add sifted flour to egg yolks!

8. Stir into a fine egg yolk paste (you can preheat the oven to 160 degrees for 5 minutes at this time)

9. Take one third of the meringue and add it to the egg yolk paste and mix!

10. Stir evenly and add the remaining meringue. Stir into a fine cake batter and pour into an eight-inch mold and gently shake out the bubbles! Bake in the oven at 120 degrees for one hour!

11. When the time is up, take out the mold, tap it twice, turn it upside down on a wire rack to cool and remove it from the mold!

12. Finished product picture!

I would like to remind everyone that you can eat chiffon cake (8 inches) with white porridge. It is light and healthy, and extremely beneficial to human health. This is one of the reasons why it is so popular.