Making method of chiffon cake

The invention relates to a making method of a chiffon cake, which comprises the following steps: preparing the following raw materials: 100g of low-gluten flour, 5 eggs, 40g of milk, 40g of corn oil and 70g of granulated sugar; separating egg yolk from egg white and respectively placing the egg yolk and the egg white into two containers; sieving the low-gluten flour for twice; adding half of the granulated sugar into the egg yolk and uniformly stirring; adding the milk for once and uniformly stirring; adding the corn oil for once and stirring until the corn oil is completed fused with other raw materials; sieving the low-gluten flour and adopting a rubber spatula to uniformly turn; whipping up the egg white until rough foam is generated; adding the rest of granulated sugar for twice and whipping up to a stiff peak state; preheating a baking oven to 170 DEG C, uniformly turning meringue and egg yolk paste up and down for three times to form cake paste; pouring cake paste into a die and screeding the surface by a scraper; feeding the obtained product into the preheated baking oven to bake for 60 minutes at a temperature of 170 DEG C. The making method has the advantages that when the method disclosed by the invention is used for making the chiffon cake, the chiffon cake is very easy to successfully make and the made chiffon cake is soft and exquisite in taste and is mild in sweetness; moreover, the chiffon cake uses natural materials and is safe to eat.