Chiffon cake

Overview

How to cook Chiffon cake at home

Prepare all the ingredients. If you don’t have powdered sugar, you can use white sugar instead.
After separating the egg yolk and white, add 10g sugar to the egg yolk and stir evenly. Then pour in the corn oil and milk three times and mix thoroughly.
Sift the flour, pour in three times and stir until there are no lumps. Set aside.
Fold the remaining sugar into the egg whites, add a few drops of vinegar and beat with warm water.
Beat at high speed until it stands up and is not easy to fall off.
Add the whipped meringue in three batches and stir, being careful not to make circles.
Mix well and pour into the mold, shake twice and pop any air bubbles with a toothpick. Preheat to 160℃ and bake in the oven for 25 minutes. (The degree is adjusted according to each oven)
Finally, the delicious cake came out of the oven.