Cooking Steps

1. 

   Step1:Prepare ingredient

2. 

   Step2:First, mix the low gluten flour and baking powder evenly and then sift the

3. 

   Step3:Butter with sugar and salt. Whisk with hand-held electric beater until butter is twice as white as before

4. 

   Step4:Add egg yolk in several times and beat evenl

5. 

   Step5:Add a third of the sugar to the egg white and add lemon juice. Use the hand-held electric eggbeater to slow down until the egg white is in the state of fish eye blister (now it can preheat the oven and heat it up and down for 150 ℃

6. 

   Step6:Add another third of sugar. Also, whisk the protein at a low speed until it is in a delicate and small bubble state

7. 

   Step7:Add the last third of sugar. Also, whisk it at a low speed until the egg beater lifts the egg and the protein is not easy to fall. It's just like a big curve

8. 

   Step8:Take half of the protein and put it into the butter paste. Turn it over with a scraper and mix it evenly. Do not circle it

9. 

   Step9:Add half the sifted flour. Mix well with a scraper

10. 

    Step10:Add the rest of the protein and mix wel

11. 

    Step11:Add the other half of flour and mix wel

12. 

    Step12:Add cream and vanilla. Stir evenl

13. 

    Step13:State of even mixin

14. 

    Step14:Lay a layer of oiled paper on the mould in advance. Pour in the cake paste and scrape the surface flat

15. 

    Step15:Put it in the middle of the oven. Bake for about 60 minutes. If the color is too deep, you need to cover the tin pape

16. 

    Step16:Out of the furnace. Demouldin

17. 

    Step17:Cu

18. 

    Step18:Detai

19. 

    Step19:Finished product drawin