Chiffon cake

Overview

How to cook Chiffon cake at home

Put egg yolks, white sugar (30 grams), corn oil, and milk together and stir evenly.
Add cake flour (sifted).
Mix well and set aside.
Beat the egg whites into a foam and add the sugar (add the sugar in three batches).
Make the pattern for the third time (as shown in the picture above).
Take one-third of the egg whites (add the egg whites in three batches) into the egg yolk paste and stir evenly.
Add the egg whites for the third time.
Stir up and down evenly.
Brush the mold with oil, add the batter, and vibrate it up and down to release air. Preheat the oven and bake at 150 degrees for 45 minutes.
Let cool and unmold.
The soft chiffon is ready!