How to Make a Perfect Chiffon Cake

Chiffon cake is the most common cake but it is simple, easy to make, so everyone can make it at home. Many decorative cakes (cream fruit cake, cheese cake, Frankenmuth cake) are based on Chiffon cake, it is important in the dessert.
There are so many recipes for Chiffon cake . But today we strongly recommend this chiffon recipe, as long as making cake success, it should have a cloud-like texture and delicate, the taste is really perfect.

Baking: 340F, about 35 minutes.
What you will need : 8 inch angel food tube pan .
Ingredients:
5 eggs ,
Cake flour 85g,
Corn oil 40g,
Milk 40g,
Sugar 60g (for egg whites ),
Sugar 30 g (for egg yolk) .

Directions：
1. Preheat oven at 340F.
2. Separate 5 eggs into two clean and dry mixing bowls . Beat egg whites with a handheld mixer on high speed until soft peaks form. Add 60g sugar and continue beating until soft peaks form .
3. Add 30g sugar in egg yolk bowl and beat with handheld mixer on high speed for about 2 minutes. Add 40g corn oil and beat for another minute . Add 40g milk and beat at low speed for 20 seconds .
4. Add 85g cake flour in egg yolk mixture and beat at low speed until all ingredients combine then beat at high speed for a minute.
5. Add 1/3 of the beaten egg white into the yolk and flour mixture , and mix well. Then pour it back to the remaining 2/3 beaten egg whites . Gently fold well with a spatula (mix it from the bottom turned up , do not stir circle).
6. Pour the mixed cake batter into 8 inch angel food tube pan and smooth the top. Bake in the preheated oven at 340 F/170C for about 35 minutes.
7. After taking out, cool the cake upside down for 20 minutes immediately. When cooled, use a knife to loosen sides then cut into pieces before serving. It can also be used to make a variety of decorative cakes.

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