Original low sugar chiffon (18cm hollow)

Overview

Chiffon cake that can be torn apart and eaten

Preheat the oven to 160 degrees, add egg yolks and 10 grams of fine sugar
Beat until sugar melts
Add corn oil
Add original soy milk and stir evenly
Sift in low-gluten flour,
Mix well
Add lemon juice to the egg whites and add fine sugar in three batches and beat until the hook of the egg beater droops when you lift it
Take one-third of the egg white cream and egg yolk paste and mix evenly
Pour in the remaining meringue,
Use a spatula to stir evenly from the bottom of the pot upwards
Pour the cake batter into the hollow mold,
Give it a couple of light shakes.
Place in the preheated oven and bake at 160 degrees for the middle and lower racks for 35-40 minutes
After taking it out of the oven, lightly shake it and immediately place it upside down on a narrow-mouth bottle until it cools down and then demold