Original chiffon cake

Overview

How to cook Original chiffon cake at home

Prepare the ingredients, forget to take the salad oil and salt
Separate the egg yolk and egg white (the egg white must be in an oil-free and water-free container), add all the ingredients except the egg white to the egg yolk, stir evenly, let it stand, preheat the oven at 160 degrees for 10 minutes, then start beating the egg whites, manually using three chopsticks, it is a physical activity
Add the whipped egg white to the egg yolk liquid in three batches, stir evenly up and down each time before adding the next time, stir evenly, pour into an oiled mold (70% full), and sprinkle melon seeds on top
Bake in the oven at 160 degrees for 25 minutes, it has cracked (⊙﹏⊙)b
Keep taking the test, the color will start to get darker, check it frequently and don’t overbake it
Bake in the oven at 160 degrees for 25 minutes, and at 140 degrees for 15 minutes, then bake