Main ingredients 85 grams of low gluten flour 5 eggs Milk 50 grams of corn oil 50 grams of sugar 70 grams of salt 1 gram

Accessories 2 drops of lemon juice

8 inch chiffon cake practice

1. Prepare the materials, (milk, 20 grams of sugar, salt, corn oil a piece in the disk)

2. egg yolks and egg white Separate

3. Drops of lemon juice in the egg white, add 50 grams of granulated sugar in three parts, beat until stiff peaks, pick up the whisk egg white vertical tip can be

4. Egg yolks added to the milk disk and stirred well

5. Sieve into the low-gluten flour

6. (To mix, do not circle mixing, circle mixing easy to make protein defoaming)

8. Mixed cake batter

9. Pour the batter into 8-inch molds, vigorously shaking a few times on the table, shake off the large bubbles in the batter

10. preheated oven 150 degrees, upper and lower heat, middle level bake for 30 minutes to 170 degrees for 30 minutes, the cake came out of the oven and immediately inverted on the baking sheet, until cooled, and then removed from the mold. If you don't have lemon juice, use white vinegar instead.

The temperature of the oven should be adjusted according to your home.