Six-inch chiffon cake

All the required ingredients are weighed and ready for later use. Separate the egg whites and egg yolks in advance, process the egg yolks first, pour pure milk and cooking oil into the egg yolk basin, shake it twice and wrap the egg yolks in the oil

Processing of egg whites: Beat the egg whites with an electric egg beater at low speed until fish-eye foam, add 1/3 of the fine sugar, then beat until the foam is fine and even, add 1/3 of the fine sugar, then beat until the egg head is lifted up and the foam has an undercut and is not easy to deform, add the remaining fine sugar and starch and beat well, beat well and immediately turn off the egg beater, do not over-beat

Let the beaten egg whites stand for 3 minutes to see if the shape changes. Use this interval to process the egg yolks and preheat them. Preheat the oven to 170 degrees for 5 minutes. Sift the flour into the egg yolks and stir slowly with a manual egg beater. Do not stir quickly or for a long time to avoid gluten in the flour

At this time, check the egg whites. If the state is stable, it means the whipping is successful. Scrape 1/3 of the egg whites into the egg yolk paste, and mix evenly in a Z shape

Pour the evenly mixed egg yolk batter into 2/3 of the meringue, and mix in the same way

The mixed batter has no particles and is uniform inside

Pour into a 6-inch floating-bottom mold and vibrate twice to release large bubbles. Do not vibrate too many times to prevent air from running into the bottom and causing collapse. Use a toothpick to pop the bubbles floating on the top and immediately put them into the preheated oven

Bake at 150 degrees for 50 minutes. After taking it out of the oven, drop it twice from 15cm and turn it upside down immediately to cool

Use a serrated knife to cut out the mold

Cut the cake and you will see that the entire structure is fine and soft, and it will spring back quickly when pressed, giving it a very good taste

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