1) In a basin, beat the egg yolks and sugar until thick.

2) Add milk, salad oil and vanilla extract, stir evenly.

3) In another clean basin, first beat the egg whites until they are foamy, then add the sugar to the egg whites 2-3 times, and continue beating until the wet foam is close to dry foam.

4) Add 1/3 of the egg white to the egg yolk and mix well.

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

6) Add 1/3 of the egg white and mix well, then sift in 1/3 of the flour and mix well.

7) Finally, add all the remaining egg whites and low-gluten flour, stir evenly and put it into the mold.

8) Because the batter of chiffon cakes is relatively thin, it is expected to expand along the baking mold during baking, so the mold should not be oiled, otherwise there will be a layer of oil between the cake and the mold. , the cake cannot expand upwards, not only will the volume be smaller, but the internal address will also become dense and not puffy.

1. Take the eggs out of the refrigerator in advance, separate the egg whites and egg yolks, add cornstarch, baking powder and salt to the low-gluten flour, mix evenly, sift and set aside;

2. Add the egg yolks Add 20 grams of white sugar to the mixture, beat evenly, then add salad oil and milk in 3-4 batches, beat until the egg yolk liquid is uniform and thick, and there is no separation of oil and water;

3. Lightly Lightly add the flour, mix quickly and evenly, and there should be no flour particles in the liquid. At this time, you can preheat the oven to 180 degrees;

4. Add lemon juice to the egg whites, use a whisk to make large fish-eye-shaped bubbles, then add 20 grams of white sugar, and the remaining 40 grams of white sugar per Beat for 1-2 minutes and add once, then in two additions, until the egg whites form stiff peaks. Lift the egg beater, the top egg white will stand upright in a triangle shape without bending;

5. Take out 1/3 of the egg white and mix it with the previously mixed egg yolk, use a rubber spatula to cut and mix evenly, and then mix it Pour the good batter into the egg whites, quickly cut and mix evenly;

6. Immediately pour into the cake mold, put it in the middle layer of the oven, bake at 180 degrees for 40 minutes, take it out immediately after baking Flip it upside down and let it cool before removing it from the mold;

Many decorative cakes (cream fruit cake), cheese cakes, and mousse cakes will use chiffon cake as the base, so chiffon cake is the most popular dessert It is more basic and important.

Method 2

1. Prepare materials. The flour needs to be sifted and the egg whites and yolks separated. The basin containing the egg whites must be oil-free and water-free. 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. Add 1/3 of the fine sugar (20 gram).

2. Continue beating until the egg whites begin to thicken and form a thick foam, then add 1/3 of the sugar.

3. Continue beating until the egg whites are thicker and lines appear on the surface, then add the remaining 1/3 of the sugar.

4. Continue beating for a while. When you lift the egg beater and the egg whites can pull out curved sharp corners, it means that they have reached the level of wet foaming. If you are making chiffon cake rolls, just whip the egg whites to this level. But if you make a regular chiffon cake, you still need to continue whipping.

5. When the egg beater is lifted, the egg whites can pull out a short, upright sharp corner, which indicates that they have reached a dry foaming state and can stop beating.

6. The degree of whipping of egg whites is very important. After beating to dry foam, do not continue to beat. If overbeating, the egg whites will begin to form lumps, which will cause the failure of chiffon making. Place the beaten egg whites in the refrigerator and start making the egg yolk paste.

7. Add 30 grams of fine sugar to 5 egg yolks, and lightly beat them with a whisk. Do not beat the egg yolks (if the egg yolks become lighter in color and larger in volume, it means they have been beaten. Beating the egg yolks will cause larger holes in the finished chiffon cake, which is not delicate enough).

8. Add 40 grams of salad oil and 40 grams of milk in sequence, stir evenly, then add the sifted flour, and gently stir with a rubber spatula. Do not over mix to prevent the flour from becoming glutenous.

9. Pour 1/3 of the egg whites into the egg yolk paste, use a rubber spatula to gently stir evenly (mix from the bottom up, do not stir in circles to avoid defoaming of the egg whites), and stir evenly. , pour all the egg yolk paste into the bowl containing the egg whites, and stir evenly using the same technique until the egg whites and egg yolk paste are fully mixed.

10. The mixed state should be relatively thick and uniform light yellow. Pour the mixed cake batter into the mold, smooth it out, hold the mold with your hand and shake it twice on the table to knock out the big air bubbles inside.

11. Put it in the oven at 170 degrees for about 1 hour. After baking, remove the cake from the oven and immediately invert it onto a cooling rack until cool.

12. Then, remove from the mold, cut into pieces and enjoy (it is very delicious when eaten directly). It can also be used to make various decorated cakes.