Floral Chiffon Cake (8-inch Floral Cake Mold)

Separate the egg whites and yolks. Heat the corn oil to 70-80 degrees Celsius (small bubbles at the bottom, edges slightly boiling), sift in the flour and cornstarch, and mix evenly. Add the egg yolks and milk, and mix well into a smooth egg yolk batter. Set aside.

Add salt and vinegar to the egg whites, then add sugar in three portions, beating until stiff peaks form (small peaks should stand up when lifted).

Take 1/3 of the egg white mixture and add it to the egg yolk mixture, then fold together evenly with a rubber spatula.

Pour the egg yolk mixture into the remaining egg white mixture, and fold and mix using a cutting and folding method until the egg white mixture and the egg yolk mixture are completely combined.

Pour the batter into the flower-shaped cake mold, then gently tap it on the countertop a few times to release large air bubbles.

Place in a preheated oven, middle rack, using both upper and lower heat, bake at 100°C for 70 minutes (this flower-shaped round mold is made of carbon steel, deeper and thicker, so the baking time is slightly longer. If using a regular round or square cake mold, bake for 60 minutes. The specific time and temperature should be determined according to your own oven).

After coming out of the oven, gently shake the mold to release the internal heat, preventing shrinkage and collapse, then immediately invert it onto a cooling rack.

The surface is smooth, without dents or sagging.

Delicate, fluffy, and soft in texture.