6-inch chiffon cake

Pour the milk and corn oil into a bowl.

When mixing and emulsifying, just make sure there are no oil streaks.

Sift in the low-gluten flour and fold until there is no dry flour.

Fold the separated egg yolks into the batter until well combined, and at this time, preheat the oven to 150 degrees for ten minutes.

Add a few drops of lemon juice to the egg white.

Use a hand mixer at high speed to beat the eggs until large bubbles form, then add the first portion of sugar. When fine bubbles appear, add the second portion of sugar. When the mixture shows streaks, add the third portion of sugar and switch the mixer to low speed.

Lift the egg beater, and the egg whites should form stiff peaks.

Add one-third of the egg whites to the yolk batter, using either folding or stirring is fine.

Fold the mixed batter evenly and then add it to the remaining egg whites, mixing evenly.

Pour the well-mixed batter from a height of twenty centimeters into a six-inch mold, tap it a few times to release air bubbles, and then put it in the oven.

Bake in the oven at 130°C for twenty minutes, then at 150°C for ten minutes. Once baked, let the cake release heat, invert it, and cool.