Cooking Steps

1. 

   Step1:Stir the yolk evenly. Add the yolk and sugar. Beat until the yolk is slightly sticky. Add a little bit of salad oil. Mix the oil and yolk together. Add water once to make the egg mixture. Sift the flour into the egg mixture (SIFT twice or more to make the cake more delicate). Just mix well and don't overdo it.

2. 

   Step2:Put a small amount of salt and lemon juice (or a few drops of vinegar) into the protein. Start beating. Medium and low speed are used in the whole process. Otherwise, it is easy to defoaming. Add 1 / 3 of the protein into the big bubble and beat with sugar until the big bubble turns into a small and dense bubble. Pour in all the remaining sugar and continue beating. You can stop beating until the albumen bubble is glossy, delicate, wet and soft. You can't beat it too hard or the cake won't taste good.

3. 

   Step3:Pour 1 / 3 of the protein bubble into the mixture of egg yolk and powder and turn it up and down. Be careful not to stir it or the bubble will disappear. Wait until it is even, then pour in another 2 / 3 of the albumen bubbles and quickly turn them until they are completely mixed. Preheat the oven 180 degrees for five minutes. Then bake it at 170 degrees for 40 minutes (about 38 minutes in my six tube oven).