Exclusive Eight-Inch Chiffon Cake

All the materials are prepared.

Separate the egg whites and yolks, and the container must be free of oil and water.

Add the egg yolk to the salad oil and stir in the milk until emulsified.

Sift in the cake flour.

Use a spatula to fold the batter back and forth in a straight line or Z-shape until evenly mixed. Do not stir in circles to avoid developing gluten. Set the mixed batter aside for later use.

Add a few drops of white vinegar to the egg whites, beat until foamy, then add one-third of the sugar.

Add the second portion of sugar once it reaches a thick consistency.

Beat until it has a texture, then pour in the remaining one-third of the sugar.

When the egg beater is lifted and has a hook-like shape, it's basically ready, which is what people refer to as stiff peaks.

If the bowl of whipped egg whites doesn't fall when turned upside down, you're probably close to success (preheat the oven to 180 degrees with both top and bottom heat).

Take one-third of the egg white foam and fold it into the egg yolk batter until evenly mixed, folding from the bottom up like stir-frying, and be careful not to stir in circles.

Then add another third of the meringue and continue to fold until well combined.

Finally, pour the egg yolk mixture into the remaining egg white foam and fold together evenly.

This is the cake batter that has been mixed.

Pour the egg yolk mixture into an 8-inch springform pan, and gently tap a few times to release the bubbles.

Bake in the oven at 120°C for the top heat and 150°C for the bottom heat for 60 minutes (baking time and temperature depend on each person's oven).

The cake was baked for about 20 minutes.

After baking, the cake can be inverted to cool and then removed from the mold.

The first successful chiffon cake.

Finished product.