Chiffon cake

Meringue: Put 5 egg whites in a slightly larger egg-beating plate and use an electric egg-beater to beat until rough

Add 1/3 of the fine sugar to the egg whites (50 grams of sugar in total), turn to medium-high speed and beat until fine foam forms, then add 1/3 of the fine sugar, turn to high speed and continue beating until texture is visible

Finally, add the remaining sugar and continue beating until it reaches a dry foamy state, that is, when the egg beater is lifted, the egg whites can pull out a short, upright sharp corner

Egg yolk paste: Put 5 egg yolks and 30 grams of fine sugar in another egg beating plate, beat with a manual egg beater until the egg yolk color becomes lighter

Then add 50ml salad oil while stirring (can be replaced by corn oil), then add 50ml milk while stirring

Finally, sift in 90 grams of low-gluten flour and slowly stir until smooth and fine without particles

After the egg yolk paste is mixed, add 1/3 of the meringue into the egg yolk paste plate and mix evenly with a rubber spatula; then add 1/3 of the meringue into the egg yolk paste plate and mix evenly with a rubber spatula

Finally, pour all the batter in the egg yolk batter pan into the remaining meringue pan, and mix thoroughly until smooth and smooth without any particles

Pour the batter into an 8-inch round cake pan, tap it gently on the table a few times to pop out the big air bubbles in the cake batter

Preheat the oven for 10 minutes, put the cake into the middle layer of the preheated oven, heat up and down, 170 degrees, 40 minutes

When the cake is baked, immediately take it out with heat-proof gloves, put it on the table and chew it for a few times, then invert it on the grill. After the cake is completely cooled, you can unmold it (you can use props to unmold it)

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