Don’t need to whisk egg white and egg yolk separately. When making the same product again, there is no need to wash the bowl again, just scrape it clean then you can continually start the new round. Short baking time, fixed baking temperature, and no need to adjust during the process. Can easily whip it and easy to use. It has a soft texture. The batter will not easily defoam, can make multi color layer cake and multi color layer cake roll at the same time.

1. Quickly whisk Chiffon Cake Powder 70g, cake flour 20g, sugar 9.5g, milk powder 1.5g, whole egg 100g, and water 15g for 6 minutes, until the proportion reach 0.37-0.39.
2. Add liquid vegetable oil 15g then slowly mix for 1 minute, pour in a 7 inch removable round baking mold.
3. Set the oven to upper temperature 190℃, lower temperature 150℃, then bake for 20-25 min.
4. After cooling it down, you can remove the mold.