1, prepare two clean oil-free and water-free stainless steel pots, egg yolks and egg whites were beaten in two pots. Egg whites should be strained, no yolks in them. Egg white into the refrigerator to freeze a little.

2. Add vegetable oil and milk to the egg yolks and mix vigorously until the water and oil are combined. Then sift in the low-flour and baking powder, cut and mix into a batter, the consistency of the batter drops will not disappear immediately on the traces, mix the yolk paste and set aside.

3. Next, beat the egg whites, add lemon juice to the egg whites, and beat the egg whites with an electric mixer on medium speed until dry peaks form, and then lift the egg whites to a small right angle.

4, the general chiffon will be three times the whipped egg white into the egg yolk liquid, but because we do not have the support of sugar in this recipe, the protein will be very easy to defoam, so a one-time egg white into the egg yolk liquid. Then use the rounded side of the spatula from one or two points in the direction of the hand, from the bottom to the top of the mix to seven or eight o'clock position, the spatula has been in the liquid, to avoid bringing in air. This time the action must be brisk, left and right to turn the basin at an even pace.

5, to this state can be quickly into the mold, shock two shake out large air bubbles, into the oven, generally about 40 minutes at 160 degrees, if the color is too fast, you can quickly cover the tinfoil on the top, must be fast. Do not open the oven door again in the middle of baking.