Cooking Steps

1. 

   Step1:First, separate the yolk from the protein. The bowl of protein needs no oil or water. Mix the yolk with the sugar and beat with the beater until it is bulky, thick and light in color. Add corn oil (or sunflower seed oil and other odorless vegetable oil) three times. Beat each time you add it with an egg beater until it is well mixed and then add another time.

2. 

   Step2:Add 60g milk. Stir gently. Mix the low gluten flour and baking powder and sift them into the yolk.

3. 

   Step3:Turn it with a rubber scraper and mix it evenly. It will become egg yolk batter. Put the batter aside and set aside.

4. 

   Step4:After washing and drying the eggbeater, start to beat the egg white. When the protein is sent to the fisheye, add 1 / 3 sugar. Continue beating. Add the remaining sugar in two parts. Whisk the egg whites to a dry foaming state (after lifting the beater, the egg whites pull out of the upright sharp corners).

5. 

   Step5:1 / 3 protein in the yolk bowl. Stir evenly (from the bottom up. Do not circle). Pour the batter into the remaining protein.

6. 

   Step6:Mix well again to make Qifeng cake batter.

7. 

   Step7:The batter is poured into the mold. It is about 4 minutes full of the mold. Shake the mold on the table for a few times. Shake out big bubbles.

8. 

   Step8:Put the cake mold in the oven with the temperature of 150 ℃ before heating up and down. Bake for 4550 minutes.

9. 

   Step9:When the cake is baked, it comes out. After baking, the cake can expand to 8 or 9 points of the mold. The top may be slightly higher than the mold. Immediately pour the cake out of the oven onto the baking net until it cools completely. The cake is cooled and demoulded. It can be used to make flower cake. It can also be cut into pieces and eaten directly.

10. 

    Step10:Qifeng cake after demoulding. Isn't it good

11. 

    Step11:Have a cup of coffee. Have a good taste.