Cooking Steps

1. 

   Step1:Prepare the ingredients. The rice oil I use. The tasteless salad oil will do.

2. 

   Step2:Separate the egg white from the yolk. Add milk and oil to the yolk and set aside.

3. 

   Step3:Add lemon juice to the egg white to kill. Add lemon juice to prevent the smell of egg. It also helps to kill. Add sugar in 3 times. In the eggbeater, the eggs are sent at high speed.

4. 

   Step4:Beat until the egg white is delicate and creamy. Lift up the beater to have a small sharp corner.

5. 

   Step5:Mix the yolk. Sift in the low gluten flour for three times and mix well. Do not stir in circles. Mix half of the egg white and yolk batter. Then pour into the egg white and mix well.

6. 

   Step6:Pour into the 6-inch cake mould. Bake it at 150 ℃ for 38 minutes. My petrel oven doesn't need to be preheated in advance. It's easy.