Cooking Steps

1. 

   Step1:Protein and yolk are respectively put in a clean basin without water, oil or saliva, and ensure that there is no yolk in the protein.

2. 

   Step2:Add corn oil, milk, sugar and salt to the yolk.

3. 

   Step3:After adding lemon juice to the protein, whisk it with electric egg beater. Add sugar in three times.

4. 

   Step4:Whisk the protein to dry foaming for standby. Pick up the eggbeater. The protein on the head is in a small angle with a sharp point. If the indoor temperature is high, put the protein into the refrigerator for refrigeration.

5. 

   Step5:Mix the yolk mixture in another bowl. Use the hand beater to stir until the sugar melts.

6. 

   Step6:Sift in the flour mixed with low gluten flour and Tata flour.

7. 

   Step7:Mix gently until there is no dry flour.

8. 

   Step8:Add the whipped egg white into the mixture three times. Be sure to cut it. If you can't, turn it over. Don't stir it in circles. Avoid the egg white defoaming. If you can't, use the method of stir fry.

9. 

   Step9:Mix until there is no yellow stripe in the batter. There is no white block protein.

10. 

    Step10:Pour the batter into the 8-inch cake mold. Pick up the mold with both hands. Shake it gently on the table top for several times to eliminate the big bubbles in the batter.

11. 

    Step11:Put it in the preheated oven at 165 degrees. The middle and lower layers are about 40 minutes.

12. 

    Step12:After baking, shake the mold, turn it upside down, cool it and then demould it.