A foolproof recipe for 6-inch and 8-inch chiffon cakes (100% success rate).

Prepare the following ingredients as shown in the picture. Weigh out the milk, corn oil, sugar, and cake flour separately using a scale. The recipe is above; you can follow it directly.

Prepare a clean bowl, pour in the milk and corn oil, and stir vigorously until emulsified.

Sift in the cake flour and mix well.

Separate the egg whites and yolks, pour in the separated yolks, and refrigerate the egg whites for 5 minutes.

Stir until the batter is smooth and drips slightly in a heap.

Whisk the chilled egg whites until large bubbles form. Add the first portion of sugar and continue whisking at medium speed.

Continue whipping the egg whites until they form faint lines, then add the second portion of sugar and continue whipping at low speed.

Whisk until clear lines appear, then add the third batch of sugar and continue whisking on low speed, making sure to whisk the edges as well. If you can't whisk the parts, use a spatula to scrape them into the center and whisk until each part is fully whipped!

Whip into upright small hooks

Add one-third of the egg whites to the egg yolk mixture and stir until smooth. You can use an electric mixer to gently stir.

Then, gradually pour the remaining egg whites into the egg yolk mixture, gently whisking until smooth and free of white lumps.

Pour the mixed batter into a 6-inch mold.

Pour the other half into an 8-inch mold, gently tap it a few times, and use a toothpick to draw circles back and forth on the surface to remove any bubbles.

Bake at 145 degrees Celsius for 45 minutes. Chiffon cake baked at this temperature will crack on the surface. You can try baking at 140 degrees Celsius for 45 minutes, depending on your own oven.

Remove the baked cake from the oven and drop it three times to release the hot air! Immediately invert it to cool completely! Unmold only after it has completely cooled.

The 6-inch cake turned out beautifully.

8 inches is also very beautiful.