Main Ingredients

6 Eggs 120g low flour

Pure Milk 75g Salad Oil 60g

Fine Sugar (Egg Whites) 90g Fine Sugar (Egg Yolks) 30g

White Vinegar (or Lemon Juice) a few drops Baking Powder 3g

Ultra-detailed Steps to Make a 9 inch Chiffon Cake

1.? Prepare all ingredients

2.? Separate the egg yolks and egg whites, put them into waterless and oil-free containers, and the egg whites are best put into deeper containers for easy mixing

3.? Add thirty grams of sugar to the egg yolks and beat them manually

4. Add the milk to the egg yolks and whisk while adding

5.? Add the salad oil as above and mix well

6.? Sift the flour and pour into the egg yolk mixture

7. Mix well, either with a spatula or a hand whisk. Put it aside after mixing

8.? Add a few drops of white vinegar or lemon juice to the egg whites (to remove the fishy odor of the eggs) and beat until there are fish-eye bubbles add 30 grams of granulated sugar

9.? Appear texture add a second 30 grams of sugar

10.? Beat until the texture is clear and the egg whites are thicker add the third 30 grams of sugar

11.? Beat until the beater picks up a curved tip, continue to beat on medium speed

12.? Beat until there is a small straight tip that is dry foam

13.? Take one-third of the egg whites and add them to the yolks, mixing well with a top-to-bottom stroke

14. Take another third of the egg whites and add them to the egg yolks, mixing them in a relatively quick manner

15. Pour the yolk mixture into the remaining egg whites and mix quickly

16.? Pour into non-stick molds (or anode molds), I'm not going to tell you I don't have cake molds so I used a pressure cooker liner ( ???). ◇?) . A clear line on top means it's not defoaming. Pier a few times to remove the big air bubbles inside the paste.

17. Oven 140 degrees upper and lower heat, preheating ten minutes, water bath 40 minutes, 120 degrees for 10 minutes, the temperature adjusted according to their own oven.

18. Remove from the oven and invert a few times, then unmold when cool