Prepare ingredients: 45g chiffon cake mix, 3 eggs, 46g granulated sugar, 20g pure milk, 33g corn oil, 1g salt, 2g lemon juice, 5g red currant powder

1, whipping egg white: egg whites add 2g lemon juice, 1g salt, 33g granulated sugar (add in three times), whip at low speed until coarse peaks.

2. Then turn to medium speed and beat until neutral foam (invert the container, the egg white does not flow out).

3, make the batter: egg yolks add 13 grams of granulated sugar, 20 grams of pure milk or water, 33 grams of corn oil, mix until the sugar melts.

4, then sift in the red currant powder and chiffon cake powder, mix until no dry powder state.

5. Add one-third of the egg white batter to the yolk batter and cut and mix well. Then pour it into the remaining egg white batter and mix well.

6. Pour the batter into a 7-inch round hollow chiffon mold and shake to remove large air bubbles.

7. Place in the lower center of a preheated oven at 160 degrees for 35 minutes.

8: Remove from the oven and invert onto a glass jar to cool.

9: Remove the cake from the mold after it has cooled completely, and use a cake separator spatula to scrape around the area that is in contact with the mold.

10: Invert the cake out.

11: Then use a cake separator spatula to separate the bottom.

12, finished picture.