【MIAO】Brown sugar chiffon cake

Overview

It’s my first time to make a chiffon cake, so I’m in a hurry, but luckily I can still watch it, hoo~

Get all the materials ready~
To separate the egg whites and yolks, there must be a waterless basin.
The egg whites should be kept warm in a basin with warm water so that they can foam better. This is not necessary in summer.
Add the egg yolks to the milk and brown sugar and mix well, then sift in the low-gluten flour.
Turn it up and down like stir-fry, do not stir in circles to avoid gluten in the flour.
When the egg whites are whipped into fish-eye foam, add white marshmallows and continue beating.
When the egg whites are whipped to wet foam, add all the sugar.
The egg whites are whipped successfully, like thick cream.
Pour the oil into the egg white batter and stir gently, otherwise the oil will sink to the bottom.
Mix some of the egg whites with the batter.
Finally mix the batter with all the egg whites and mix well.
Pour into the mold. I used a 6-inch mold. Shake the mold a few times to knock out any big bubbles in the batter.
Preheat the oven to 150 degrees and 160 degrees for 35 to 40 minutes. Because everyone's oven is different, adjust the temperature yourself.