Cooking Steps

1. 

   Step1:Isolate egg white protein. (Figure 1

2. 

   Step2:Mix the yolk clockwise with the hand beater until the color is lighter (Fig. 2). Add salad oil in three times, and mix well each time.

3. 

   Step3:Add water. Mix well. (Figure 3

4. 

   Step4:Sift in the low gluten flour. (Figure 4

5. 

   Step5:Mix the batter quickly and evenly. (Figure 5

6. 

   Step6:Add the protein to the lemon juice. Beat the egg beater until it is thick. Add a third of sugar. (Figure 6

7. 

   Step7:Whisk at high speed until feathery. Add a third of sugar. (Figure 7

8. 

   Step8:Continue to beat until the foam is wet. Pull up the eggbeater. The egg white is a drooping hook. Add the remaining sugar. (Figure 8

9. 

   Step9:Beat the egg whites until they are dry and foamy. Pull up the egg beater. The egg whites are small upright horns. (Figure 9

10. 

    Step10:Take one third of the protein and add it to the yolk batter. Mix quickly with the hand beater (FIG. 10). Take one third of the egg white and add in the yolk batter. Mix quickly with the hand beater. Add all the remaining protein into the egg yolk batter. Mix quickly with the hand beater.

11. 

    Step11:Use a scraper to turn the batter from the bottom to the top and quickly mix it evenly. (Figure 11

12. 

    Step12:Pour the batter into the 6-inch cake mold. Shake it hard. Use a scraper to smooth the batter surface. (Figure 12

13. 

    Step13:Preheat oven at 150 ° and lower layer. Bake for 60 minutes. After it is out of the oven, it shall be quickly buckled to the baking net. It shall be completely cool and completely demoulded.