Let me give you a recipe for chiffon cake!

This is an 8-inch square.

Chiffon cake raw materials:

A: 4 egg whites (about 160g), 3 drops of lemon juice, 60g fine sugar

B: 4 egg yolks ( About 80g), 20g fine sugar, 90g low-gluten flour, 50g salad oil, 60g milk (you can use orange juice)

Baking tools: 8-inch live-bottom grinder, egg beater, separator, divider Egg setter, rubber spatula, demoulding knife.

The specific method of chiffon cake:

1. Use a separator to separate the egg whites and egg whites. Be careful not to let the egg whites touch the egg yolks when separating.

2. Put the egg yolks, egg whites, and egg whites into containers respectively, making sure there is no oil in the container.

3. Beat the salad oil and milk until combined, add egg yolk and fine sugar, and continue stirring.

4. First sift in 2/3 of the low-gluten flour. Use a hand whisk to mix thoroughly until there are no particles, then pour in the saved flour, mix until there are no particles, and set aside.

5. Put ingredients A together and start beating the egg whites until the egg whites are well beaten.

6. Put 1/3 of the meringue into the batter in step 4, mix evenly with a spatula, then pour the remaining 2/3 into the batter, and mix until everything is even.

7. Pour the batter into the grinder and gently tap it from top to bottom to drive out the air bubbles.

8. Bake the oven at 140℃ for 25 minutes, then turn the heat to 170℃, and continue the test for about 25 minutes.

9. You can use a toothpick to insert the baked cake to see if there is any cake sticking out. If not, it means it is cooked. If there is, continue to test for a few more minutes.

10. After baking, turn the grinding tool over, cool it, and take it out.

ps: Milk can be replaced with orange juice.