Cooking Steps

1. 

   Step1:Prepare all material

2. 

   Step2:Beat the sugar and yolk with the beater until the color is lighter, the state is thick, the volume is fluffy and the vegetable oil is added. Vegetable oil is added in three times. Each time, it must be stirred evenly before adding the next time. Mix the low gluten flour with the baking powder, then pour in. Mix well. No granules. Set aside.

3. 

   Step3:Beat the egg white. Add sugar three times. Beat the egg beater to the fish eye at low speed. Add the first sugar. Continue beating with medium speed until delicate and add the second sugar. Use medium speed to beat until the lines are clear, then pour in the remaining sugar. Beat until hard foaming. That is to say, it is OK to lift the egg beater with a small tip that will not fall down.

4. 

   Step4:Add one third of the protein into the yolk paste. Turn it up and mix it evenly with a rubber scraper. Then pour the yolk paste into the remaining egg white. Turn it up and down and mix it evenly with a scraper.

5. 

   Step5:Pour the batter into the mold from a height of about 10 cm. Shake the mold a few times after pouring. Shake out the bubbles. If there is a big bubble, use a toothpick to prick it.

6. 

   Step6:Preheat the oven to 150 degrees. Put in the cake paste. Bake it for 3540 minutes on a 150 degree high and low heat. After it is out of the oven, tie it with a toothpick. There is no sticky substance on the toothpick. If so, keep baking on a low heat After it is out of the oven, it should be buckled on the grill immediately. After it is cooled, it can be demoulded.