Cooking Steps

1. 

   Step1:Add sugar to the yolk and beat until light. Add vegetable oil three times. Stir well. Then add the milk. Stir well.

2. 

   Step2:Mix the low powder with baking soda and sift into the yolk. Stir until it is seedless.

3. 

   Step3:Whisk the egg white to the fisheye state. Add 1 / 3 sugar. Continue to stir. Then continue to add sugar twice. Whisk to the dry foaming state. As shown in the figure, the egg white can pull out the upright sharp corner. (note - beater. The bowl for egg white must be free of water and oil

4. 

   Step4:Pour 1 / 3 protein into the egg yolk paste. Stir from the bottom to the top until it is even. Be careful not to circle and stir.

5. 

   Step5:Pour the batter which was stirred evenly in the previous step into the remaining protein. Continue to stir from the bottom to the top until it is even.

6. 

   Step6:Pour the batter into the mould. It's about 4 minutes full. Shake the mould on the stage. Shake out the big bubbles.

7. 

   Step7:Preheat the oven at 130 ℃ for 10min. Bake the bottom layer at 130 ℃ for 45min.

8. 

   Step8:When baking, pay attention to observe the expansion state of the cake. If the expansion height of the cake drops slightly, it will be almost ready to be baked. As shown in the figure, compare with the figure above.

9. 

   Step9:Come out of the furnace. Turn it upside down.