Brown sugar chiffon cake

Overview

Chiffon cake, soft and delicate with brown sugar added, tastes great. . . .

Weigh the various materials and set aside.
Separate the egg whites and yolks.
Stir the egg yolks evenly, add brown sugar, milk, and corn oil and stir evenly. Finally, add flour and stir evenly to form an egg yolk paste.
Add half of the sugar to the egg whites.
Beat with a whisk and add the remaining sugar.
Beat the egg whites into dry peaks. Just lift the egg whites on the whisk to form a right angle.
Add the egg whites to the egg yolk batter in three batches.
Stir evenly up and down to form a fine paste.
Pour into the cake mold and shake a few times.
Place in the middle rack of the oven at 160 degrees for 60 minutes.
When the cake is baked, take it out of the oven, shake it, and place it upside down on a baking rack to cool.
Unmold and cut into pieces. . .