Cooking Steps

1. 

   Step1:The egg yolk protein is separated. The protein is put into an egg beating basin without water or oil. Add sugar to the egg yolk, stir and melt, then add milk and corn oil, stir until emulsified.

2. 

   Step2:Sift in the black rice flour. Stir evenly at low speed.

3. 

   Step3:Drop a few drops of white vinegar into the protein. Add all the fine sugar. Stir from low speed to high speed until hard foaming.

4. 

   Step4:Preheat the oven at 170 degrees. Take one third of the protein cream and add it into the egg yolk paste and mix well. Then take one third and add it into the egg yolk paste and mix well. Finally, pour all the batter into the protein cream and mix well.

5. 

   Step5:Pour in the 8-inch cake mold on the loose bottom. Use a scraper to level it and shake it three or four times. Put it in the preheated oven. 140 ℃ for 50 minutes.

6. 

   Step6:After baking, turn the cake upside down and put it on the baking net to cool it completely before demoulding.