Cooking Steps

1. 

   Step1:Pour 4 yolks and 30g of sugar into a bowl. Beat gentl

2. 

   Step2:Add salad oil and water. Mix well with a scraper

3. 

   Step3:Add low gluten flour, baking powder and egg yol

4. 

   Step4:Use a scraper to gently turn and mix until there is no particle. Be careful not to over mix, so as not to make the flour gluten

5. 

   Step5:Pour the protein into a clean, anhydrous and oil-free egg beater. Add Tata powder and bea

6. 

   Step6:Add the sugar three times. Beat the protein to the state of wet foaming. Lifting the eggbeater can pull a small bend. (I use the electric eggbeater. It takes about 15 minutes

7. 

   Step7:Pour one third of the egg white into the batter. Stir gently with a spatula

8. 

   Step8:Pour the mixed egg batter into the remaining 2 / 3 of the protein. Turn it over gently with a spatula and mix wel

9. 

   Step9:Pour the mixed cake paste into the mold, smooth it, and shake the mold twic

10. 

    Step10:Preheat oven for 10 minutes. Temperature 170 ℃. Bake for 35 minute

11. 

    Step11:Take out the cake. Shake it twice and then turn it upside down to cool it. After cooling, demould it