Cooking Steps

1. 

   Step1:Protein and yolk are separated in two stainless steel basins without oil and wate

2. 

   Step2:Add 30g of sugar to the yolk. Mix well with a hand beater

3. 

   Step3:Add corn oil. Stir well until no oil is floatin

4. 

   Step4:Add milk and mi

5. 

   Step5:Add 3 drops of vanilla essence. Mix wel

6. 

   Step6:Sift in a mixture of low gluten flour and baking powde

7. 

   Step7:Use the hand beater to wind in the dry powder clockwise, and then stir it in a zigzag shape until the batter is fine and free of particles

8. 

   Step8:Drop a few drops of lemon juice into the egg white. Add 1 / 3 of sugar when the electric egg beater hits the egg white with big bubbles

9. 

   Step9:Add 1/3 fine sugar when the protein is frothy again

10. 

    Step10:Add the rest of the sugar when the protein hits the surface with a little grai

11. 

    Step11:The protein quickly blows to the dry foaming. There is a short vertical sharp corner when lifting the beating head. Immediately circle it at a low speed for two seconds to reduce the big bubble

12. 

    Step12:Take 1 / 3 of beaten egg white batter into the yolk batter. Turn it over with a spatula and mix it evenly

13. 

    Step13:Then pour all the yolk batter back into the rest of the batte

14. 

    Step14:Turn the bowl with the left hand, turn it up and down with the scraper with the right hand, and mix evenly. The mixed cake paste is delicate and smooth

15. 

    Step15:Pour the cake paste into the 8-inch open bottom hollow cake mold. Shake twice on the table. Shake out big bubbles

16. 

    Step16:Put it in the second to last layer of preheated oven. 145 degrees. 60 minutes or s

17. 

    Step17:The baked cake is out of the oven immediately. Shake it twice on the table. Shake out the hot air. Prevent it from shrinking

18. 

    Step18:Buckled on the grid. Demoulding after natural coolin

19. 

    Step19:Finished drawings.

20. 

    Step20:Finished drawings.

21. 

    Step21:Finished drawings.