Chiffon cake

Prepare materials

Pour corn germ oil and milk into a container and stir until no oil splash is visible;

Sift in the flour and stir slightly until no dry powder is visible;

Add the egg yolk and stir well, the egg yolk paste is ready;

Take another clean, water-free and oil-free container, add egg whites and white vinegar, beat with an electric egg beater until there are big fish-eye bubbles, add the first sugar;

When the foam basically disappears, add the second sugar;

When you can use a whisk to draw clear patterns, add the last sugar;

Continue stirring until dry peaks form - lift the whisk and the meringue will have an upright, pointed triangle;

Preheat the oven to 150 degrees in advance, add a ball of meringue to the egg yolk paste, stir evenly, repeat the previous step, and pour all the egg yolk paste into the remaining meringue;

Quickly stir the egg white and egg yolk batter evenly, and quickly pour the mixed cake batter into the mold;

Place the mold into the middle rack of the oven and bake for 50-60 minutes. At 50 minutes, insert a bamboo skewer into the middle of the cake. If there is no wet cake crumbs on the bamboo skewer, it is baked. Otherwise, continue baking;

After the cake is out of the oven, quickly turn it upside down on a baking sheet to cool to prevent shrinkage;

When the cake is cool, remove the film and cut into pieces before serving.

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