6-Inch Simple Chiffon Cake

Prepare the above ingredients.

Separate the egg whites and yolks, and freeze the egg whites for 15 minutes.

Corn oil with pure milk.

Stir and emulsify.

Add cake flour.

Stir evenly in a cross shape.

Add the egg yolk and continue stirring in a Z-shaped motion.

Stir until it reaches a batter-like consistency, at this point you can preheat the oven to 130 degrees for 10 minutes.

Add 3 grams of lemon juice to the frozen egg whites, then add 38 grams of granulated sugar in three separate portions.

First, use medium-high speed until obvious patterns appear.

Add corn starch last.

Then shift down to a low gear until it reaches a state with small upright sharp angles.

Take 1/3 of the egg white mixture and fold it evenly into the egg yolk mixture.

Fold it back into the egg white mixture until evenly combined.

Pour into the mold and shake out the air bubbles.

Place it in the lower layer of the oven.

Bake in a conventional oven with top and bottom heat at 125°C for 35 minutes, then switch to 150°C and bake for 25 minutes.

The cake is starting to rise.

If you find it expanding too quickly, you can lower the temperature a bit.

After baking, the chiffon cake is inverted onto a cooling rack.

It is normal for the cake to shrink.

Shrinkage and cracking are normal, no need to worry.