Chiffon Cake

Ingredients
♦5 eggs
♦90g low-gluten flour
♦80 grams of caster sugar (50 grams are used to beat the egg whites, 30 grams are added to the egg yolk)
♦Pure milk 50ml
♦Salad oil 50ml


Instructions
step1
Meringue: Put 5 egg whites in a slightly larger eggbeater, and beat with an electric whisk until it is soaked.
step2
Add 1/3 of the fine granulated sugar to the egg whites (50 grams of granulated sugar in total), turn to medium and high speed to beat until a fine foam, then add 1/3 of the fine granulated sugar, turn to high speed and continue to beat until the texture can appear
step3
Finally, add the remaining sugar and continue to beat until it is dry and foamy, that is, when the whisk is lifted, the egg white can pull out a short, upright sharp corner
step4
Egg yolk paste: put 5 egg yolks and 30 grams of fine sugar in another egg-beating tray, and beat with a manual whisk until the egg yolk becomes lighter in color
step5
Add 50ml of salad oil while stirring (corn oil can be used instead), then add 50ml of milk while stirring
step6
Finally, sift in 90 grams of low-gluten flour, and stir slowly until it is smooth and fine without particles
step7
After the egg yolk paste is stirred, take 1/3 of the meringue into the egg yolk paste plate and stir evenly with a rubber spatula; then take 1/3 of the meringue into the egg yolk paste plate and stir evenly with a rubber spatula
step8
Finally, pour all the batter in the egg yolk paste tray into the remaining meringue tray, and mix thoroughly until it is smooth and fine without particles
step9
Pour the batter into an 8-inch round cake tin, tap a few lightly on the table to shake out the big bubbles in the cake batter
step10
Put the cake in the air fryer at 170°C for 13 minutes
step11
When the cake is baked, take it out immediately, put it on the table and sip it, then buckle it upside down on the grill. After the cake is completely cooled, it can be demoulded (you can demould with the help of props)