Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Sugar is added to the egg white three times. The egg white is sent to dry state

3. 

   Step3:Mix the yolk evenly. Add sugar, milk, blending oil and sifted low gluten flour to mix evenly

4. 

   Step4:Add one-third of the beaten egg white to the yolk paste. Stir it up and down evenly (do not circle). Finally, pour the yolk paste into the remaining egg white. Stir it up and down evenly

5. 

   Step5:Pour the cake paste into the cake mold. Hold the cake mold with your hand and shake it gently

6. 

   Step6:Preheat the oven at 150 ℃ for 10 minutes. Then put the cake mold in the middle and lower layers of the ove

7. 

   Step7:Bake at 150 ℃ for 60 minutes. Turn it upside down and let it cool down

8. 

   Step8:After the cake cools, take off the mol

9. 

   Step9:This one is a little sweet for me. Next time, you can put less sugar in the egg white, which can be divided into wet foaming and dry foaming. When the lines become more and more clear, stop and lift the egg head. There is a small curved point on the egg white. At this time, it's wet foaming. I feel a little resistance gradually. The lines where the egg head passes will not disappear easily. Stop and slowly lift the egg beater head with a small sharp point. The egg white is ready.