Step 1 Prepare materials. The flour needs to be sifted and the egg whites and yolks separated. The basin containing the egg whites must be oil-free and water-free. It is best to use a stainless steel basin. Use a whisk to beat the egg whites until they are in the shape of fish-eye bubbles. Add 1/3 of the fine sugar (20 gram).

Step 2: Continue beating until the egg whites begin to thicken and form a coarse foam, then add 1/3 of the sugar.

Continue to beat in step 3. When the egg whites are thicker and lines appear on the surface, add the remaining 1/3 of the sugar.

Step 4: Continue beating for a while. When you lift the whisk and the egg whites can pull out curved sharp corners, 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.

Step 5: When the egg beater is lifted, the egg whites can pull out a short, upright sharp corner, which indicates that they have reached a dry foaming state and can stop beating.

Step 6: The degree of beating of the egg whites is very critical. After beating to dry foam, do not continue to beat. If overbeating, the egg whites will begin to form lumps, which will cause the failure of the chiffon making. Place the beaten egg whites in the refrigerator and start making the egg yolk paste.

Step 7 Add 30 grams of fine sugar to 5 egg yolks and lightly beat them with a whisk. Do not beat the egg yolks (if the egg yolks become lighter in color and larger in volume, it means they have been beaten. Beating the egg yolks will cause larger holes in the finished chiffon cake, which is not delicate enough).

Step 8: Add 40 grams of salad oil and 40 grams of milk in sequence, stir evenly, then add the sifted flour, and gently stir with a rubber spatula. Do not over mix to prevent the flour from becoming glutenous.

Step 9: Pour 1/3 of the egg whites into the egg yolk paste, use a rubber spatula to gently stir evenly (mix from the bottom up, do not stir in circles to avoid defoaming of the egg whites), stir evenly , pour all the egg yolk paste into the basin containing the egg whites, and stir evenly using the same technique until the egg whites and egg yolk paste are fully mixed.

The mixed state in step 10 should be relatively thick and uniform light yellow. 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 air bubbles inside.

Step 11. Place in the 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.

Step 12: Unmold, cut into pieces and enjoy (it is already very delicious when eaten directly). It can also be used to make various decorated cakes. Ingredients: flour, baking powder, milk, sugar, cooking oil

Specific operations

Step 1. Pour 5 grams of sugar into the milk, melt and set aside, and pour 1 gram of baking powder Pour 50 grams of flour and 50 grams of oil into it, stir it, then pour it in, stir evenly with a spatula or chopsticks, add 2 egg yolks, stir into an egg yolk paste and set aside. Because it is soybean oil, it is yellower in color, but salad oil is not.

When beating egg whites in step 2, add sugar in 3 times. The first time: make a rough foam, add 10 grams of sugar, and beat with a whisk for 15 seconds. The second time: the foam will be finer, add 10 grams. Sugar, beat with a whisk for 15 seconds. The third time: add 10 grams of sugar and beat until dry foam. When the basin holding the egg whites is tilted, the egg whites will not slide off easily.

After the egg whites are beaten in step 3, pour 1/3 of the egg whites into the egg yolk paste, stir evenly. At this time, you can preheat the oven at 150 degrees.

Step 4 Pour the mixed egg yolk paste into the remaining egg whites and mix evenly.

Step 5: Quickly pour into the cake mold and bake in the oven at 150 degrees for 50 minutes.

Step 6 Freshly baked cake.

Step 7: After cooling for a while, turn it upside down and you can eat it.

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