Cooking Steps

1. 

   Step1:Weigh the materials one by one with an electronic scale for standby.

2. 

   Step2:Mix the salad oil and milk well.

3. 

   Step3:Add 2 ingredients to the yolk. Stir.

4. 

   Step4:4. Pour in the sugar. Stir until the sugar dissolves.

5. 

   Step5:Sift in two-thirds of the low gluten flour first. Mix well with the hand beater.

6. 

   Step6:Sift in the remaining third of the low gluten flour. Mix well until it is free of granules.

7. 

   Step7:Add the lemon juice to the egg white. Add the sugar three times to beat the egg white until it is hard to foam. The peak of the egg beater is short and small.

8. 

   Step8:Take one third of the protein cream and put it into the batter in step 6. Use a rubber scraper to mix it evenly by turning, cutting and mixing.

9. 

   Step9:Put the remaining protein cream into the batter. Mix until the batter is fused.

10. 

    Step10:Pour the cake paste into the 8-inch mold. Hold the mold and drop it gently. Shake off the bubbles.

11. 

    Step11:Heat up and down 140 ℃ for 45 minutes. Turn 160 ℃ and bake for 20 minutes.

12. 

    Step12:After baking, take out the cake and drop it gently. Put it on the baking net upside down. Leave a space under the baking net to let the steam out. When the cake is cool to warm, use the release knife to release the mold.

13. 

    Step13:Cut the cake. Open it.