Cooking Steps

1. 

   Step1:Prepare all the ingredients. Separate the yolk protein. Put them into the egg beating basin separately. There should be no oil or water in the egg beating basin. Otherwise, the protein will be eliminated.

2. 

   Step2:Use a hand beater to crush the yolk. Pour in 24g of sugar. Stir well.

3. 

   Step3:Pour in the milk in turn. Stir the salad oil evenly.

4. 

   Step4:Sift the flour into the mixture. Mix well and set aside.

5. 

   Step5:Mixed egg yolk batte

6. 

   Step6:Add 48g white granulated sugar into the protein in three times, and then add Tata powder. Beat until hard foaming.

7. 

   Step7:That's what the protein looks lik

8. 

   Step8:Pour the egg yolk mixture into the egg yolk mixture in three times. Cut from the bottom to the top and mix evenly until the paste is fine and bubble free. After mixing evenly, pour the cake paste into the 8-inch Qifeng cake mold. Shake twice gently. Put in the preheated 170 degree oven. The middle and lower layers. About 60 minutes.

9. 

   Step9:After the baked cake is taken out, shake it twice again. Turn it upside down immediately. Let it cool completely before demoulding.

10. 

    Step10:If you want to mount flowers, cut the cake crosswise and wait for the air to cool.

11. 

    Step11:When whipping cream, it's better to keep the room temperature not too high. Cream and whipping basin should be just taken out of the refrigerator. Beat while adding sugar. If you can put some ice under the bottom of the basin, it's better to whipping. Remember to use animal cream. Good taste. The whole process of beating eggs with electric beater.

12. 

    Step12:Put on the cream. Decorate it a little. Cream Qifeng cake is ready.