Cooking Steps

1. 

   Step1:Add oil and 30g sugar into the water, mix well, then add egg yolk and mix well. Finally, sift in flour. Mix quickly in the shape of 1 until it is smooth and smooth as shown in the figure (the previous step can't be found. Fill slowly later).

2. 

   Step2:Drop a few drops of lemon juice into the egg whites. Use the electric eggbeater to beat them to the rough bubble state as shown in the figure. Add 1 / 3 of the remaining sugar.

3. 

   Step3:Add 1 / 3 of the sugar when you have the fluidity.

4. 

   Step4:Whisk to the delicate state as shown in the figure when there is no liquidity. Add the remaining 1 / 3 sugar.

5. 

   Step5:If the cake is cracked in the later stage, one of the reasons is that the protein cream may have been beaten. Of course, it is not bad if it is cracked. On the contrary, I think the cracked cake tastes better and the cake body is more fresh..

6. 

   Step6:Before mixing the batter, make sure to mix the yolk batter which has some bubbles for a while to remove the bubbles. At the same time, preheat the oven. Heat up and down 150 degrees.

7. 

   Step7:Take 1 / 3 of the egg white cream and add it to the yolk paste. Cut and mix evenly (it is cut and mixed. Do not circle it, or the defoaming will be serious, which will affect the expansion of the cake).

8. 

   Step8:Add the yolk paste to the protein cream. Also, mix the batter quickly by cutting and mixing. Pour the batter into the mold from a high place. Smooth the recovery for several times. Remove the big bubbles.

9. 

   Step9:Heat the oven up and down to 150 degrees. Bake the bottom layer for about 50 minutes.

10. 

    Step10:The cake is expanding well.

11. 

    Step11:The cake comes out of the oven. After shaking it on the table, it will be buckled down immediately. When it's completely cold, it can be demoulded.