Cooking Steps

1. 

   Step1:First, separate the egg yolks of four egg whites. The bowl should be free of water and oil. Add 20g white sugar to the yolk. Beat evenly with the egg beater until the yolk is lighter.

2. 

   Step2:Add the corn oil into the yolk three times. Beat it evenly each time and add another time.

3. 

   Step3:Add 50ml milk into the yolk of the second step. Stir gently and evenly.

4. 

   Step4:Add the baking powder into the low gluten flour and mix it evenly. Sift the flour and add it into the material for the third step. Mix it gently and evenly. Make the batter.

5. 

   Step5:Start the part of the protein. Pour the protein into an oil-free beating bowl. Beat the protein with an egg beater, (the eggbeater must also be free of water and oil). 60g of white sugar is added three times with protein. When the protein becomes a big bubble with fish eyes, add 1 / 3 of white sugar. When the protein becomes a small bubble with delicate protein, add 1 / 3 of white sugar. When the protein hits a pattern, add the last 1 / 3 of white sugar. The protein continues to be sent until the eggbeater is lifted. The protein can erect a straight sharp angle and complete the protein.

6. 

   Step6:Use a scraper to take 1 / 3 of the protein. Add it into the batter finished in step 4. Use a scraper to gently stir it evenly. Do not draw a circle to stir. Add the batter after mixing evenly into the remaining 2 / 3 of the protein. Continue to stir evenly. Finish the cake past

7. 

   Step7:Pour the finished cake paste into the cake mold. Shake out the bubbles gently. Put them into the preheated oven. Bake for 25 minutes at 150 degrees.

8. 

   Step8:After it's out of the oven, shake the cake mold two times. Turn the cake mold upside down. After it's cold, the mold can be out.

9. 

   Step9:Don

10. 

    Step10:You can also make Matcha flavor. Add some Matcha powder to low gluten flour.