Not difficult to learn, many people have learned chiffon cake, it mainly depends on the whipped egg whites

Ingredient

4 eggs

Milk 60 ml

Colorado oil 50 ml

Fine sugar-120 g

Salt-1 g

Low gluten flour 120 g

Vanilla powder, cream of tartar, baking powder...2g each

Chocolate sauce 20ml

Method

1. Combine the low gluten flour, baking powder, vanilla powder and sieve 3 times to make a cake mix and set aside. Prepare two containers without water and oil, and beat the egg whites and egg yolks into the two containers respectively. Beat the egg yolks in the containers, add milk, salad oil, 60 grams of granulated sugar, salt and mix well to make a cake mixture.

2. Add the cake flour to the cake mixture and mix well with a rubber spatula 4 until you have a smooth and creamy batter.

Add cream of tartar to the egg whites, and beat the egg whites with an electric mixer until stiff peaks form. Add the remaining 60 grams of fine granulated sugar to the egg whites in 3 batches, and beat the egg whites completely to make sugared egg whites.

3. Mix the sugar, egg whites, and batter well, pour into an 8-inch cake baking mold, about 7 minutes full, and bake at 180 degrees Celsius for about 40 minutes to remove from the oven, invert the removed cake onto an iron net and let it cool, take off the mold, cut it into small pieces, and drizzle it with chocolate sauce to serve.