1. Bake an 8-inch cake for 50 minutes. There is no need to change the temperature of the cake midway. Keep the same temperature for 25 minutes without coloring the cake. It usually takes 50 minutes to bake. Chiffon cake is a dessert, which is a type of sponge cake. The main raw materials for making it include vegetable oil, eggs, sugar, flour, baking powder, etc. However, due to the lack of rich flavor of butter cake, chiffon cake usually requires rich juice, or adding chocolate, fruit and other ingredients. Since vegetable oil is not as easy to foam as butter (which is used in traditional cakes), it is necessary to beat the egg white into a foam to provide enough air to support the volume of the cake. Chiffon cake contains enough vegetable oil and eggs, so the texture is very moist and does not harden as easily as traditional butter cakes.

2. Cake is an ancient Western pastry, usually made in an oven. Cake uses eggs, sugar, and wheat flour as the main raw materials. Using milk, juice, milk powder, powder, salad oil, water, shortening, and baking powder as auxiliary materials. After mixing, modulating and baking, it becomes a sponge-like snack. A cake is a type of pasta, usually sweet, and is typically baked. The ingredients of cakes mainly include flour, sweetener (usually sucrose), binder (usually eggs, vegetarians can use gluten and starch instead), shortening (usually butter or margarine, low-fat content Cake will be replaced by fruit juice concentrate), liquid (milk, water or juice), flavor and leavening agent (such as yeast or baking powder).