6 inch chiffon cake

Take 2 larger eggs and separate the yolks and whites first.

grams of salad oil, 30 grams of milk, 45 grams of cake flour, 40 grams of fine sugar (for beating egg whites) 10 grams of fine sugar (adding egg yolks)

Turn the mixer on low speed and beat the egg whites until they become foamy

Add 40 grams of fine sugar to the egg whites in three batches, adding one-third to the egg whites each time, and beat at low speed until smooth.

Then add some fine sugar into the egg whites and beat until the egg whites form curved corners when the whisk is lifted.

Add fine sugar one at a time to the egg whites and beat until the egg whites form upright corners when the whisk is lifted. Only in this way can the egg whites be successfully whipped. But be careful not to over-whip.

Store the beaten egg whites in the refrigerator first, then add 10 grams of fine sugar to the egg yolks and stir evenly.

Then add 30 grams of milk and stir evenly.

Add 30 grams of unflavored salad oil and stir.

Sift in 45 grams of low-gluten flour. Be sure to sift the low-gluten flour.

Mix the egg yolk paste by turning it up and down. Remember not to stir in circles. If you stir too much, the batter will become glutenous and the chiffon will collapse and crack.

Add one-third of the egg whites into the egg yolk batter and stir using an up and down motion.

Add all the egg whites to the egg yolk batter and mix evenly. Stir up and down in the same way, don't over stir.

The mixed batter is as shown in the picture.

Put it into the mold, then lift the mold and shake it a few times to knock out any big bubbles in the batter.

Place the batter into the preheated oven, bake on the middle and lower racks at 150 degrees for 35 minutes. The power of each oven varies, and the time and temperature are for reference only.

After being baked, the chiffon cake should be turned upside down immediately and allowed to cool naturally before being demolded.

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