1. It can help the batter to fluff up and increase the volume of the cake, because the fat can incorporate more air during the whipping process.

2. Oil can make liquids and cake flour mix better, and the batter particles will be smooth and soft. Water and milk alone will not have this effect.

3. Help the egg yolk paste to emulsify, retain moisture, improve the taste of the cake, increase the flavor, and make the tissue more delicate and soft.

Extended information:

How to make chiffon cake

Preparation materials: egg yolk paste: 90g milk, 90g egg yolk, 50g corn oil, low-gluten flour 100g

Meringue: 190g egg whites, 80g fine sugar, 1g salt

1. Pour the milk and corn oil into a clean container, stir evenly with an egg beater until no obvious The oil floats on the surface, allowing the two to fully emulsify.

2. Then sift in low-gluten flour.

3. Use the egg beater and mix well. The post-egg method is used to make the texture more delicate. There is no need to stir vigorously in this step to prevent the flour from forming gluten.

4. Add the egg yolk and mix well with a whisk to obtain a smooth and grain-free batter for later use.

5. Beat the egg whites and salt into fish-eye bubbles, add one-third of the fine sugar and continue beating until the volume doubles, then add one-third of the fine sugar.

6. When the meringue is fine and has obvious lines, add the remaining sugar and continue to beat.

7. Add one-third of the meringue into the egg yolk paste, and add it in batches. Be careful not to make circles when mixing, scrape the bottom and scrape the sides, and turn the egg bowl.

8. Pour the mixed cake batter into the remaining meringue.

9. Stir evenly.

10. Pour into the mold and shake twice to remove large bubbles.

11. Place in the middle and lower racks of the preheated oven at 150 degrees and bake for 55 minutes.

12. Immediately take the baked cake out of the oven and shake the mold twice from high to release the heat.

13. Turn upside down to cool, then unmold.

14. Finished product.