Try not to leave it upside down overnight, as this can easily cause damage in summer. How to make chiffon cake:

Ingredients: 100g low-gluten flour, 110g egg white, 60g egg yolk, 85g fine sugar, 65g milk, 50g vegetable oil, 1 tsp baking powder.

Specific steps:

1. Prepare several oil-free and water-free containers, wash the eggs, break them, and use an egg separator to separate the egg whites and egg yolks.

2. Put 25 grams of fine sugar into the egg yolk.

3. Add vegetable oil several times, beat the egg yolk until the volume is enlarged, thick and light in color. It is recommended to add fine sugar to the egg yolk, beat until the volume is enlarged, then add vegetable oil and mix evenly. .

4. Beat until it looks like the picture.

5. Add milk and stir evenly.

6. Beat until it looks like the picture.

7. Mix low-gluten flour and baking powder and sift into the egg yolk paste.

8. Set aside the mixed egg yolk batter.

9. Use a whisk to beat the egg whites until they become dry and foamy; during this period, add 60 grams of fine sugar in three batches to beat.

10. Scoop 1/3 of the egg white into the egg yolk bowl.

11. Stir evenly from the bottom up.

12. Pour the mixed batter into the remaining egg white batter.

13. Stir the batter evenly again and pour it into the non-stick mold; the egg batter is about 40% full of the mold. Shake the mold on the countertop a few times to shake out the air bubbles.

14. After preheating the oven to 150 degrees, place the mold into the second-to-last layer of the oven and bake for 45 to 50 minutes.

15. After the cake is out of the oven, turn it upside down on the baking grid and remove it from the mold after it is completely cooled. It can be eaten directly or framed with cream to make a birthday cake.