60 minutes.

A six-inch chiffon cake needs to be baked at 150 degrees for about 45 minutes. An eight-inch chiffon cake generally needs to be baked at 150 degrees for 60 minutes. The baking time of the chiffon cake depends on the size and size of the cake. Adjust the oven specifications. When making chiffon cake, you must control the ratio of oil and water. When stirring, stir up and down instead of stirring in circles. The most important point is that the egg whites must be beaten enough to achieve a dry foaming state.

Notes on making chiffon cake:

1. It is best to use iced eggs, followed by fresh eggs, and old eggs cannot be used. This is because the whites and yolks of iced eggs separate more easily than fresh eggs. In addition, if fresh egg whites are stored separately in the refrigerator for 1 to 2 days before being taken out and whipped, they will foam more easily than fresh egg whites. This change in foaming ability is actually due to the PH value of the egg whites changing from 8 to 9 dropped to 6, 0.

2. The sugar should be fine-grained (or medium-grained) white sugar, because it is easier to dissolve in egg yolk paste and egg white paste.

3. Low-gluten flour should be used instead of high-gluten flour. When high-gluten flour meets water, a large amount of gluten will be produced, thus forming a gluten network and affecting the foaming of the cake.

4. Liquid oil should be used as oil, such as salad oil, etc. This is because the fat is added after the egg yolks and sugar are beaten evenly. If solid fat is used, it will be difficult to beat evenly, thus affecting the quality of the cake.

5. When using baking powder and tartar powder, you should pay attention to its shelf life and whether it is damp. If expired baking powder and cream of tartar are used, it will affect the expansion of the cake.