I. Ingredients: 3 eggs, 7 tbsp sugar, 3 tbsp butter (salad oil), 5 tbsp milk, 100g low gluten flour, 1 tsp baking powder (or substitute with 100g self-rising flour), 1/4 tsp salt, 1/4 tsp cream of tartar (can be replaced with a few drops of lemon juice or white vinegar if unavailable), electric whisk, measuring spoon.

Two: Add 4 tbsp sugar to the egg yolks and beat with a straight beater until creamy.

Third, add the salad oil one spoonful at a time, mix vigorously and add another spoonful, then add the milk for the same reason.

4. Sift the flour, baking powder and salt into the mixture and mix gently, do not over mix, set aside.

V. Beat the egg whites and cream of tartar with a whisk until the whites form coarse peaks, add 3 tbsp sugar and continue to beat until stiff peaks form.

Sixth, take 1/3 of the egg white foam and egg yolk paste, then pour the whole plate of egg yolk paste into the egg white foam and mix well, the action should be light and fast

The model of the internal do not oil, the bottom of the pad a sheet of thin paper can be

Use a spoon to scoop the right amount of batter to spread, should not be too thick, placed in the middle of the oven at 160 degrees Celsius baking about 5 minutes, to observe the color of its skin golden brown can be removed

Take out and then scoop a spoonful of batter to spread, not too thick, and then put it in the oven at 160 degrees to bake about 5 minutes

Remove and spoon on a spoonful of batter, keep the thickness of each layer basically the same, and so on to finish baking all the batter.

Delicate taste: Milk lasagna

Tips:

(1) Separate the eggs carefully, so that the egg whites do not get a trace of oil, water or egg yolk.

(2) Sugar should be divided into two parts, one in the egg yolks and one in the egg whites.

(3) When adding oil and milk, add one spoonful at a time and mix well before adding another spoonful.

(4) Sift in the flour and mix gently, don't mix too hard or too long.

(5) Egg whites should be beaten until stiff peaks form, i.e., the tips of the egg whites should be able to stand up without sagging, otherwise the cake will easily collapse after baking.

(6) When mixing the egg white foam with the egg yolk batter, the action should be light and fast, if mixing too long or too hard, the batter will become thin. When baking in the oven, the thicker the batter, the more fluffy the cake will be after baking, and the less likely it will collapse, and if the batter is thin and soft, it may fail.

(7) The cake model should not be coated with oil, because the chiffon cake batter must be adhered to the wall of the model to expand upward, there is a loss of adhesion to the oil, so only the bottom of the model on the bottom of the paper can be.