Ingredients: 3 eggs, 5g corn starch, 35g salad oil, 40g milk, 60g fine sugar, 52g cake flour. How to make perfect chiffon cake (6-inch recipe):

1. Prepare all materials and make sure the tools and utensils are oil-free and water-free.

2. Separate egg white and egg yolk.

3. Mix milk and salad oil to emulsify evenly.

4. Sift the low-gluten flour and add it to the liquid in the previous step (the flour must be sifted so that there will be no particles), and stir until even.

5. Add the egg yolks and stir evenly, set aside.

6. Beat the egg white at high speed. When big fish-eye bubbles appear, add 1/3 of the fine sugar. Turn the egg beater to medium speed and continue to beat. The egg white bubbles will be dense. When you can pull out the large curved hook, add 1/3. 3. After adding the fine sugar, turn the egg beater to low speed and continue to beat. When the egg whites have small hooks, pour in all the remaining fine sugar, and pour in the corn starch along with it.

7. If the meringue can pull out straight short hooks, it means it is hard to foam, which means it is ready.

8. Pour half of the meringue into the previous egg yolk paste, and mix evenly.

9. Pour the egg yolk paste from the previous step into the remaining meringue and continue to mix evenly.

10. Pour into the mold.

11. Gently shake out large bubbles.

12. Bake in the oven at 160°C for about 30 minutes. The temperament and actual temperature of each oven are different. Generally, you need to keep an eye on the oven for about 25 minutes. After the cake rises to the highest point and then shrinks slightly, it means it is done.

13. After cooling, remove from the mold and the cake will not tighten or shrink, perfect.

14. Completed.