Cooking Steps

1. 

   Step1:Separate the yolk and the egg white into two bowls. The beating bowl for the egg white must be free of water and oi

2. 

   Step2:Add sugar to the yolk and stir until the sugar melts. Stir in any way. Don't circle. Then add water and oil. Continue to stir. The technique should be fast. Or not circle in one direction. You can move up, down, left and right. At the beginning, there will be thick bubbles. Keep stirring. Slowly, the thick bubbles will disappear into rich and fine bubbles. Keep stirring until they are more delicate and viscous. A light stroke of the eggbeater will produce a pattern that will disappear immediately

3. 

   Step3:Sift in the low gluten flour. Beat it with an egg beater. Do not over beat it. It will make the yolk paste gluten. Just beat until the powder is invisible. After the above steps are finished, the yolk paste can be sifted once..

4. 

   Step4:Put the yolk paste aside for use. Add lemon juice or white vinegar to the egg white. Then start beating the egg white at a low speed. Add the protein three times with sugar. When the color turns white and the fisheye blisters appear, add a third of sugar. Continue beating at a medium speed. When the egg white becomes fine and the lines appear, add a half of sugar. Continue beating until the beater lifts the visible hook. Then add the remaining sugar. Turn to a low speed to beat To lift the egg beater, you can see a strong small right angle. In this way, the protein is sent. The protein must be sent to the right place. Otherwise, it will be easy to sink and collapse when baking. Don't come to me then.

5. 

   Step5:The oven can be preheated at this time. The preheating temperature is 30 ° higher than the temperature when baking the cake. 160 ° preheating for 10 minute

6. 

   Step6:Take one third of the egg white and put it into the yolk paste. Cut it with a mixing knife, mix and mix it evenly. Then pour the batter back into the basin where the egg white is put. Continue to use the method of cutting or mixing. Mix the yolk paste and the egg white evenly. Try not to mix for too long, or it will be easy to defoaming

7. 

   Step7:Pour the mixed batter into the mold from a height of about 30cm. Smooth it gently with a scraper. Don't be too careful. The surface of the cake will naturally flatten itself after the expansion. Before entering the oven, drop the mold from a height of about 30cm. It is helpful to shake off the big bubbles on the surface

8. 

   Step8:Put the mold in the middle and lower layers of the oven. Bake at 130 ° for 30 minutes. Bake at 30 minutes and then put it in the lower layer of the oven. Bake at 150 ° for 40 minutes. Cover the surface with tin paper in the last ten minutes to prevent over colorin

9. 

   Step9: