Egg white whipping stable composition, chiffon cake and making method of chiffon cake

The invention provides an egg white whipping stable composition, a chiffon cake and a making method of the chiffon cake. Wherein the egg white whipping stable composition comprises phospholipase, lipolytic enzyme, egg white powder, phosphate and microcapsule embedding colloid. The chiffon cake is prepared from the following raw materials: egg white, sugar, yolk, flour, water, oil and an egg white whipping stabilizing composition. Through interaction of phospholipase, lipolytic enzyme, egg white powder, phosphate and microcapsule embedding colloid, the egg white foaming liquid with a stable system can be prepared, and when the egg white foaming liquid is mixed with egg yolk, the egg white foaming liquid and the egg yolk can generate interaction, so that the egg yolk and the egg white foaming liquid are uniformly and stably combined together. After baking, a uniform honeycomb structure can be formed, and good flavor, taste and texture of the chiffon cake can be kept. 本发明提供了一种蛋清打发稳定组合物、戚风蛋糕及其制作方法。其中，蛋清打发稳定组合物包括磷