Prepare the ingredients. Flour needs to be sifted, egg whites and egg yolks separated, egg white basin to ensure that there is no oil and water, it is best to use stainless steel basin, with a whisk to beat the egg whites until fish-eye bubbles, 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 3

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

Step 4

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

Step 5

When the whisk is lifted, the egg whites make a short, upright tip, indicating that they have reached dry peaks, and you can stop whisking.

Step 6

The degree of egg white whipping is very critical, after beating to dry foam, do not continue to beat, if you beat too much, the egg white began to be lumpy, will cause chiffon making 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 30 grams of granulated sugar to 5 egg yolks 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 40 grams of salad oil and 40 grams 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

Spread 1/3 of the egg whites into the egg yolk mixture, and gently toss with a rubber spatula (from the bottom to the top, do not stir in circles to avoid foaming the egg whites), and then pour all of the yolks into the egg white bowl, and toss with the same technique until the egg whites and yolks are well blended.

Step 10

After mixing, the mixture should be a light yellow color. Pour the mixed cake batter into the mold, smooth it out, and use your hand to hold the mold on the table and shake it vigorously twice to shake out the large air bubbles inside.

Step 11

Place the cake in the oven at 170 degrees Celsius for about 1 hour. Remove the cake from the oven and immediately invert it onto a cooling rack until cool.

Step 12

Then, take off the mold, cut into pieces and enjoy (eating it directly is already very delicious). It can also be used to make a variety of laminated cakes.