Make sure the egg whites are stiff. Use the second layer below in a 4 layer oven, and I use a baking sheet on the bottom. Generally, a 30 liter oven starts at 140℃...30 minutes. .After rising...increase it to about 160...20 minutes. Note Observe...don't get too excited...don't listen to what's being said on the internet about covering with foil. the finished product takes 50 minutes...the internal structure, elasticity...bubble uniformity...are all very good. It can be cooked in 30 minutes...it's soggy inside...it's elastic...it doesn't bounce back well.
Chiffon cake (weight: one 8-inch round pan)
Ingredients: 5 eggs (approximately 50 g/piece), 85 g low-gluten flour, salad oil (unflavored vegetable oil), 40 grams of fresh milk, 60 grams of fine sugar (added to the egg whites), 30 grams of fine sugar (added to the egg yolks)
Cooking:170 degrees, approximately 1 hour.
(The ingredients to make a 6-inch round mold are all halved. However, it is not easy to calculate the 5 eggs in the recipe. To make the calculation easier, you can multiply all ingredients by 0.6 to make a 6-inch round pan The reference baking temperature for a 6-inch round pan is 180 degrees, 35 minutes)