Cooking Steps

1. 

   Step1:The white of an egg. The protein is separated in two large container

2. 

   Step2:Add 30g white sugar to the yolk. Beat with the beater until thick and whit

3. 

   Step3:The salad oil is added in three times. After each addition, beat evenly with the egg beater.

4. 

   Step4:Add the milk at a time. Beat well.

5. 

   Step5:Mix the flour, baking powder and salt evenly, sift them and add them to the egg yolk paste. Mix well with a rubber scraper and set aside.

6. 

   Step6:When using the egg beater to beat the protein to the fisheye shape, add 1 / 3 of the fine sugar.

7. 

   Step7:Continue stirring until the protein becomes thicker and thicker. Add 1/3 sugar.

8. 

   Step8:Continue to beat until the protein is thick and there are lines on the surface. Add the remaining 1 / 3 sugar.

9. 

   Step9:Continue to play for a while. When lifting the eggbeater, the protein can pull out a short upright sharp corner, indicating that it has reached the state of dry foaming. It can stop killing.

10. 

    Step10:Put 1 / 3 protein into the egg yolk paste. Use a rubber scraper to gently mix. After mixing, pour all the egg yolk paste into the basin containing the protein. Use the same method to mix evenly until the egg yolk and the protein are fully mixed.

11. 

    Step11:Pour the mixed cake paste into the mold. Level it. Hold the mold by hand and shake it twice on the table. Shake the internal air out. Put it into the preheated oven. 160 degrees. About 1 hour.

12. 

    Step12:Take the baked cake out of the oven. Immediately pour it on the cooling rack until it cools down. Then demould it. Slice it and enjoy.