Cooking Steps

1. 

   Step1:The egg white protein is separated and placed in two small basins without wate

2. 

   Step2:Just whisk the egg whites until there is a small upright tip on the head of the egg beater

3. 

   Step3:Add 10 grams of white sugar to the egg yolk and stir well. Add corn oil and stir well. Add milk and stir well. Drop a few drops of vanilla essence and stir well. Do not leave it alone.

4. 

   Step4:Sift in the low gluten powder and mix evenly by turning ove

5. 

   Step5:Put 1 / 3 of the egg white into the cake paste and stir evenly. Then pour the paste into the remaining egg white and stir evenly. Preheat the oven at 150 ℃.

6. 

   Step6:Pour the cake paste into the 6-inch cake mold. Put a towel on the table. Lift the cake mold on the towel for more than 10 cm and shake it for a few times. Shake out the bubbles. Put it into the second bottom layer of the oven. Bake it for 50 minutes at 135 degrees. Due to the different ovens, pay attention to the degree of baking later. Don't look at it.