Cooking Steps

1. 

   Step1:Separate the egg yolk with the egg separator. Pay attention to the separation. Don't let the egg yolk occupy a trace of the egg yolk. Put the egg yolk protein into the container respectivel

2. 

   Step2:Beat the salad oil and milk (orange juice) until the oil and water mi

3. 

   Step3:Add egg yolk, sugar and continue beatin

4. 

   Step4:Sift in 2 / 3 of the low gluten flour first. Mix well with the hand mixer until there is no granule

5. 

   Step5:Sift in the remaining 1 / 3. Mix the low gluten flour evenly until it is in the shape of a paste without particles

6. 

   Step6:Add white vinegar or (lemon juice) to the egg white. Beat until fish eyes are bubbly. Add 1 / 3 sugar

7. 

   Step7:Beat to foam. Add 1/3 sugar

8. 

   Step8:Beat to a fine shape. Add 1 / 3 suga

9. 

   Step9:Add sugar in several times. Beat the protein until it is hard to foam

10. 

    Step10:Take 1 / 3 of the protein cream and put it into the batte

11. 

    Step11:Mix well with a rubber scraper. Pour the batter into the remaining 2 / 3 of the protein cream. Use the method of cutting and mixing until the protein and the batter are completely integrated

12. 

    Step12:Pour the cake paste into the mold. Drop it several times from top to bottom to shake off the bubbles.

13. 

    Step13:Heat 140 ° C above, bake for 25 minutes at the bottom, turn up and down for 170 ° C, and continue to bake for 25 minutes. After the baked cake is taken out, drop it twice immediately. Buckle it to the bottom of the baking net, and there should be a gap to let the moisture out. The cake can not be demoulded until it has cooled completel