Since it's a birthday cake, here's a recipe for an 8-inch chiffon cake embryo:

Made by egg-splitting method.

4 eggs

Egg white batter portion

Fine sugar 70g

Salt 3g

Egg yolk batter portion

Low gluten flour 80g

Soybean oil 40g

Milk (water) 40g

Fine sugar 10g

It's a base recipe where * (water + oil): flour: fine sugar = 1:1:1

8-inch cake billet

Steps:

1, after the eggs are opened, put the egg white and yolk into two separate pots, be careful:

No yolks in the egg whites

The pot for the egg whites should not be greasy, and preferably not watery

2, the egg white batter part of the Material: egg whites + sugar + salt first medium speed beat until the sugar dissolves, and then quickly whipped, to the state as shown

This protein paste is complete.

3, the yolk batter part of the ingredients: water + oil + sugar mix well, add the flour mix well, then add the yolk mix well.

4: Take one third of the egg white batter and add it to the egg yolk batter, mix well.

5. Pour 4 back into 2 egg white batter, insert from the center to the sides and mix well.

6. Pour into the mold and shake lightly. Into the oven. Preheat the oven to about 150 degrees Celsius for about 50 minutes

The way to judge the maturity is to insert a toothpick from the top of the center of the cake and pull it out without any sticky substance, i.e. the cake is mature.

7, the cake out of the oven, gently shake the mold, and inverted on a rack, in a cool, unventilated place to cool.