1) In a bowl, beat the egg yolks with sugar until thick.

2) Add milk, salad oil and vanilla extract and mix well.

3), in another clean bowl, beat the egg whites until foamy, then add the sugar to the egg whites in 2 - 3 batches, and continue to beat until wet near dry peaks.

4), take 1/3 of the egg whites and add them to the egg yolks, mix well.

5) Sift 1/3 of the flour into the egg yolks and mix well.

6): Add 1/3 of the egg whites to the egg yolks and mix well, then add 1/3 of the sifted flour to the egg yolks and mix well.

7) Finally, add all the remaining egg whites and low gluten flour and mix well to mold.

8), chiffon type cake because the batter is thinner, in the baking hope to be able to expand up along the baking mold, so the mold is not coated with oil, otherwise the cake and the mold is separated from a layer of oil, the cake can not expand upward, not only will the volume will be small, the internal address will become dense and not puffy.

1. Eggs removed from the refrigerator in advance, the egg white, egg yolk separation, low gluten flour add corn starch, baking powder, salt and mix well, sieve and standby;

2. In the yolks of the egg add 20 grams of sugar, whisking evenly, and then add the salad oil, milk in 3-4 times, whisking until the yolks of liquid uniformity, consistency, there is no separation of oil, water phenomenon;

3. Gently add flour, quickly cut and mix well, the liquid can not appear flour particles. At this point you can preheat the oven to 180 degrees;

4. Add lemon juice to the egg whites, beat with a whisk to create large fish-eye shaped bubbles, then add 20 grams of sugar, and the remaining 40 grams of sugar every whisking 1-2 minutes to add once in two additions until the egg whites are stiffly foaming. Lift the whisk, the top of the egg white into a triangle shape upright, will not bend;

5. Take out 1/3 of the egg whites and mix with the previously mixed egg yolks, use a rubber spatula to cut and mix well, then pour the mixed batter into the egg whites, quickly cut and mix well;

6. Immediately poured into the cake molds, put into the middle layer of the oven, bake at 180 degrees top and bottom heat for 40 minutes, remove from the oven after baking. Immediately inverted, cooled and can be removed from the mold;

Many decorative cakes (cream fruit cake), cheesecake, mousse cake will be used chiffon cake as a base, so the chiffon cake in the dessert is more basic and important.

Method two

1, prepare the material. Flour needs to be sifted, egg whites and egg yolks are separated, the basin for egg whites should be free of oil and water, and 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, and then add 1/3 of the granulated sugar (20 grams).

2, continue to whisk until the egg white begins to thicken, was thicker foam, then add 1/3 sugar.

3. Continue whisking until the egg whites are thicker and the surface appears to be rippled, then add the remaining 1/3 of the sugar.

4, and then continue to beat for a while, when lifting the whisk, the egg white can pull out the curved sharp corners of the time, said it has reached the degree of wet foaming. If you are making chiffon cake rolls, egg white whipped to this degree can be. But if you are making a regular chiffon cake, you will need to continue to whisk.

5, when lifting the whisk, the egg white can pull out a short upright tip, it shows that the state of dry foam, you can stop beating.

6, the degree of protein whipping is very critical, to the dry foam, do not continue to beat, if you beat too much, the protein began to block, will cause chiffon production failure. Put the beaten egg whites into the refrigerator to chill, start making yolk paste.

7, 5 egg yolks add 30 grams of granulated sugar, gently beat with a whisk. Do not whip the egg yolks (if the yolks are beaten until they become lighter in color and larger in volume, they are whipped. Whipped yolks will result in larger holes in the finished chiffon cake, which is not fine enough).

8, in turn, add 40 grams of salad oil and 40 grams of milk, mix well, then add the sifted flour, gently toss with a rubber spatula to mix well. Do not overmix to avoid gluten in the flour.

9, 1/3 of the egg white into the egg yolk paste, gently toss with a rubber spatula (from the bottom to the top, do not stir in circles, so as not to foam the egg white), mix well, pour the yolk paste all the way into the egg white basin, with the same technique, mix well, until the egg white and egg yolk paste is well blended.

10, mixed well after the state should be relatively thick uniform light yellow. Pour the mixed cake batter into the mold, smooth it out, and use your hands to hold the mold on the table and shake it twice to get the big air bubbles out of the interior.

11, into the oven, 170 degrees, about 1 hour can be. Remove the cake from the oven and invert it onto a cooling rack until it is cool.

12, then, take off the mold, cut pieces can be enjoyed (eaten directly has been very delicious). Can also be used to make a variety of framed cakes