Vanilla Chiffon Cake

It's really difficult for a novice to get on the road. The cake roll I made a few days ago was very successful, but it was a bit of trouble to make an ordinary Qifeng cake. In order to make a satisfying Qifeng cake, I worked three nights in a row. When I worked the second night shift, my husband teased me that it seemed that we were going to eat a month's cake! Fortunately, the third night's work was fairly good. Although it still cracked a little, it was good compared with the first two!

Main Ingredients

• vinegar A few drops
• Vanilla powder Half a spoon
• salt 1/2 tsp
• oil 60 grams
• evaporated milk 60 grams
• fine white sugar 120 grams
• egg 4
• low-gluten flour 120 g

1. After the egg white foam is finished, I turned over the basin and tried it. The egg white foam won't fall off. This may be the legendary dry foam.2. Stir the egg foam paste and cross it or stir fry it to prevent it from defoaming.3. I adjust the temperature a little frequently. Compared with the previous two times, the temperature is getting lower and lower, and the position is also getting lower and lower. The finished product is still a little cracked, but it is much better. Both the previous two times have made a big and big opening. To sum up the experience, it may be that the temperature ratio of my oven is higher.