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

Step 2: Continue beating until the whites begin to thicken and form thicker peaks, then add 1/3 of the sugar.

Step 3Place the remaining 1/3 of the sugar in the egg whites until they are thicker and the surface appears grainy.

Step 4 Continue beating for a while longer, when lifting the whisk, the egg white can pull out curved sharp corners, it means it has reached the level of wet foam. If you are making chiffon cake rolls, the egg whites are whipped to this degree. But if you are making a regular chiffon cake, you will need to continue whipping.

Step 5When the whisk is lifted, the egg whites pull out a short, upright tip, indicating that they have reached dry peaks, and you can stop whipping.

Step 6 The degree of egg white whipping is very critical, to the dry foam, do not continue to beat, if you beat too much, the egg white began to be lumpy, will cause chiffon production failure. The first thing you need to do is to put the egg whites in the refrigerator and start making the egg yolk paste.

Step 7 Add 5 egg yolks to 30 grams of granulated sugar and 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 size, they are whipped. Whipped yolks will result in larger holes in the finished chiffon cake, which is not fine enough).

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

Step 9: Add 1/3 of the egg whites to the egg yolk mixture, and gently toss with a rubber spatula (from the bottom to the top, do not stir in a circle, so as not to defoam the egg whites), and then pour all of the egg yolks into the egg white bowl, and toss with the same technique until the egg whites and yolks are well blended.

Step 10: When the mixture is ready, it should be a light yellow color. Pour the mixture into the molds and smooth them out. Shake the molds with your hand on the table to get out any large air bubbles.

Step 11: Bake the cake in the oven at 170 degrees Celsius for about 1 hour. Remove the cake from the oven and invert it onto a cooling rack until it is cool.

Step 12Remove from the mold, cut into pieces and enjoy (eaten directly has been very delicious). It can also be used to make a variety of laminated cakes.