6 inch chiffon cake

Overview

How to cook 6 inch chiffon cake at home

After beating the egg yolks and A white sugar, sift the flour and add the low powder, and continue to beat with a whisk. Add oil in portions, beat well and set aside.
After B egg whites are beaten, add B white sugar and continue beating until it resembles a solid state, as shown in the picture.
Add the beaten egg white to ingredient A in 3 batches. Flip from bottom to top. Cannot be rotated.
Pour the mixed liquid into a 6-inch mold and put it in the oven.
Bake in the oven at 150 degrees for 50 minutes.
As shown in the figure
Remove and unmold.
Finished product, as shown in the picture. Although it took shape, it cannot be said to be successful. There are problems such as collapse and softness inside. But this is my first production. Keep it as a souvenir. Keep up the good work!