Cooking Steps

1. 

   Step1:The 4 eggs prepared should be bigger. The total weight is about 260 grams. Separate the yolk and egg white and put them into different containers. The containers should be larger, especially the containers for egg white. In this way, it is not easy to overflow during the process of beating.

2. 

   Step2:Break up the yolk. Pour in 60 grams of canola oil and 70 grams of pure milk. Mix well. Stir for a little longer. Let it mix well.

3. 

   Step3:Pour in 90g low gluten flour and 5g corn starch. Mix well and set aside. Note - it's best to sift through the flour. In this way, the flour and the egg mixture can be fully integrated and not easy to get pimples. Because the yolks are different in size, the egg paste may be thinner or thicker. If it's too thin, you can add some corn starch properly. This is very important. If it's too thin, the cake baked will contract easily.

4. 

   Step4:Add five or six drops of white vinegar or lemon juice to the egg white.

5. 

   Step5:Use electric egg whisk to make a big bubble and put it in 1/3 sugar powder. Note - sugar powder. I use a blender to beat white sugar into powder.

6. 

   Step6:Electric egg whisk is sent to fine foams at high speed and added 1/3 sugar powder again.

7. 

   Step7:High speed to wet foam and add the last 1/3 sugar powder.

8. 

   Step8:Speed up to some resistance. Adjust to low speed. Until the reverse bubble does not fall. The egg beater has a sharp tip.

9. 

   Step9:Put a third of the whipped egg cream in the egg batter. Use a silica gel scraper to turn it from the bottom to the top and mix it evenly. The action should be light and fast to prevent the egg from defoaming.

10. 

    Step10:Pour all the egg batter into the egg cream. Mix evenly with the same method.

11. 

    Step11:Finally, pour all the mixed egg batter into the 8-inch open bottom cake mold.

12. 

    Step12:Take up the mold with both hands about 20cm away from the table top and let go of the mold. Shake out the bubbles in the egg paste. Repeat for more than ten times. Then wipe the egg liquid from the egg paste. Put it into the middle and lower layers of the preheated oven. Heat up and down for 135 ° 50 minutes. The cake will climb in about 15 minutes.

13. 

    Step13:The cake out of the oven should be immediately dropped from a high place. The steam inside should be shaken out. It is normal that the height of the cake will drop a little. Then buckle it upside down on the hollowed out shelf until it is cool.

14. 

    Step14:The taste is very good. Let's try it^_ ^