The simplest cake recipe is chiffon, which is the kind of birthday cake you buy from outside. It has a delicate texture, is simple and delicious. The specific methods are as follows, please refer to;

1. Prepare materials. The flour needs to be sifted and the egg whites and yolks separated. The basin containing the egg whites must be free of oil and water. It is best to use a stainless steel basin.

2. Use a whisk to beat the egg whites until they look like fish-eye bubbles. Add 1/3 of the fine sugar (20 grams) and continue beating until the egg whites begin to thicken and form a coarse foam. When the time comes, add another 1/3 sugar. Continue beating until the egg whites are thicker and lines appear on the surface, then add the remaining 1/3 sugar. (If too much sugar is added at once, it will prevent the egg whites from foaming, so when beating egg whites, it is generally customary to add sugar in batches. Of course, this does not mean that if you add all the sugar at once, the egg whites will not be able to beat. , but it will take more effort.)

3. Continue beating for a while. When the egg whites can pull out curved sharp corners when the egg beater is lifted, it means that they have reached the level of wet foaming. If you are making chiffon cake rolls, just whip the egg whites to this level. But if you make a regular chiffon cake, you still need to continue whipping.

When the egg beater is lifted, the egg whites can pull out a short, upright sharp angle, indicating that they have reached a dry foaming state and can stop beating.

4. Add 30 grams of fine sugar to 5 egg yolks, and lightly beat them with a whisk. Do not beat the egg yolks.

5. Add 40 grams of salad oil and 40 grams of milk in sequence, and stir evenly. Add the sifted flour and mix gently with a rubber spatula. Do not over mix to prevent the flour from becoming glutenous (if the flour becomes glutenous, it may make the cake too tough and affect the softness of the cake).

6. Pour 1/3 of the egg white into the egg yolk paste. Use a rubber spatula to gently stir evenly (stir from the bottom up, do not stir in circles to prevent the protein from defoaming). After mixing evenly, pour all the egg yolk paste into the bowl containing the egg whites, and stir evenly using the same technique until the egg whites and egg yolk paste are fully mixed.

7. Pour the mixed cake batter into the mold, smooth it out, hold the mold with your hand and shake it twice on the table to knock out the big bubbles inside. Put it in the preheated oven at 170 degrees for about 1 hour. After baking, remove the cake from the oven and immediately invert it onto a cooling rack until cool. Then, remove from the mold, cut into pieces and enjoy (it is very delicious when eaten directly). It can also be used to make various decorated cakes.

About the cream: animal whipping cream is added with sugar and whipped completely. The sugar in the whipped cream can be increased or decreased according to your preference.

Finally, spread the whipped cream evenly on the cake and decorate it slightly~

I wish you success!