Method one

1. Eggs removed from the refrigerator in advance, the egg white, egg yolk separation, low gluten flour add corn starch, baking powder, salt mix well, sieve and standby;

2. In the yolks of the egg add 20 grams of sugar, whisking evenly, and then add the salad oil, milk in 3-4 times, whisking to the yolks of liquid uniformity, consistency, there is no separation of oil and water;

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3. Gently add the flour, quickly cut and mix well, the liquid can not appear flour particles. At this point 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, and then add 20 grams of sugar, the remaining 40 grams of sugar every whisk 1-2 minutes to add a time, add in two times until the egg whites are stiffly foaming. Lift the whisk, the top of the egg white into a triangle shape upright, will not bend;

5. Take out 1/3 of the egg whites and mix with the yolks previously mixed, use a rubber spatula to cut and mix well, and then pour the mixed batter into the egg whites, quickly cut and mix well;

6. Immediately poured into the cake molds, placed in the middle layer of the oven, baked at 180 degrees up and down heat for 40 minutes, baked and then take out! Immediately inverted, cooled and can be removed from the mold;

Many decorative cakes (cream fruit cake), cheesecake, mousse cake will be used chiffon cake as a base, so the chiffon cake in the dessert is more basic and important.

Method two

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

2, continue to whisk until the egg white begins to thicken, was thicker foam, then add 1/3 sugar.

3. Continue whisking until the egg whites are thicker and the surface appears to be rippled, then add the remaining 1/3 of the sugar.

4, and then continue to beat for a while, when lifting the whisk, the egg white can pull out the curved sharp corners of the time, said it has reached the degree of wet foaming. If you are making chiffon cake rolls, egg white whipped to this degree can be. But if you are making a regular chiffon cake, you will need to continue to whisk.

5, when lifting the whisk, the egg white can pull out a short erect tip, it shows that the state of dry foam, you can stop beating.

6, the degree of protein whipping is very critical, to the dry foam, do not continue to beat, if you beat too much, the protein began to block, will cause chiffon production failure. Put the beaten egg whites into the refrigerator to chill, start making yolk paste.

7. Add 5 egg yolks to 30 grams of granulated sugar and gently beat with a whisk. Do not whip the yolks (if the yolks are beaten until they become lighter in color and larger in volume, they are whipped. Whipped yolks will result in larger holes in the finished chiffon cake, which will not be fine enough).

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

9, 1/3 of the egg white into the egg yolk paste, gently toss with a rubber spatula (from the bottom to the top, do not stir in circles, so as not to foam the egg white), mix well, pour the yolk paste all the way into the egg white basin, with the same technique, mix well, until the egg white and egg yolk paste is well blended.

10, mixed well after the state should be relatively thick uniform light yellow. Pour the mixed cake batter into the mold, smooth it out, and use your hands to hold the mold on the table and shake it twice to get the big air bubbles out of the interior.

11, into the oven, 170 degrees, about 1 hour can be. Remove the cake from the oven and invert it onto a cooling rack until it is cool.

12. Then, unmold the cake and cut into pieces.