Cooking Steps

1. 

   Step1:Good things. Separation of egg white. (originally intended to mount flowers, so I took light cream

2. 

   Step2:Beat the yolk with an egg beater until it's a little white. Put in white sugar and continue to beat. Turn the sugar into a mixture. Add milk and vegetable oil to the mixture. Beat all together.

3. 

   Step3:Sift the flour twice and bask it in the yolk. Stir with a scraper until there are no particles.

4. 

   Step4:Start beating the egg whites. Beat up a lot of small bubbles into 1 / 3 sugar, continue to beat, beat up the cream like feeling sugar which is more hopeful, and then add 1 / 3 sugar, continue to beat up the sugar, add the remaining 1 / 3 to beat the egg white hard. Be sure to hit hard points. I feel that there is resistance in the eggbeater. Otherwise, the cake will not be delivered.

5. 

   Step5:Preheat the oven 150 degrees at this time. Pour half of the protein into the yolk flour liquid, mix it up and down with a plastic scraper. It's not a circle. Otherwise, the protein defoaming will make a cake. Just add the rest of the protein to the yolk. Continue to mix up and down. Pour into the mold. The oven is 150 degrees. I bake it for 25 to 30 minutes. The time is adjusted according to the size of your oven. My home is 25L, for you to do a reference.

6. 

   Step6:Take it out and take it back for demoulding. I'm quite anxious. I forced demoulding without cooling, so the surface is not smooth. Ha ha. Remember to turn it upside down when you take it out, or the cake will collapse easily.