Cooking Steps

1. 

   Step1:Separate the egg white. Sift the powder for use.

2. 

   Step2:Add 25g sugar and salt to the yolk and mix well.

3. 

   Step3:Add milk. Stir well.

4. 

   Step4:Add salad oil in several times. Stir evenly.

5. 

   Step5:Add sifted low gluten flour and corn starch. Cut until smooth and granulated.

6. 

   Step6:Protein, lemon juice and 20g granulated sugar. Use electric egg whisk until it is frothy.

7. 

   Step7:Add 20g of fine sugar. Continue to beat until the protein is glossy and creamy. Lift up the beater. See the protein peak drooping (wet foaming).

8. 

   Step8:Finally, add the remaining 20g of fine sugar. Beat until the surface of the egg white is not glossy. Lift up the eggbeater. See that the peak of the egg white is upright (hard foaming). At this time, preheat the oven. The upper and lower pipes are 150 ℃.

9. 

   Step9:Add the egg yolk paste into the egg yolk paste three times. Cut and mix well.

10. 

    Step10:Pour it into the cake mold. Beat the mold twice. Shake out the big bubbles.

11. 

    Step11:In the oven. The upper and lower tubes are 150 degrees Celsius. The lower and middle layers are 40 minutes.

12. 

    Step12:When it comes out of the oven, drop the cake and mould 30 cm away from the table. Let the air inside and outside the cake exchange.

13. 

    Step13:Pour the cake under the grill and cool it. After cooling, it can be demoulded and eaten.