Cooking Steps

1. 

   Step1:Prepare the materials. Separate the eggs. Drop five drops of lemon juice into the egg white.

2. 

   Step2:Add sugar to the yolk. Beat well.

3. 

   Step3:Beat the milk and salad oil until melted. Pour in the yolk and beat well.

4. 

   Step4:Beat in 2 / 3 of the low gluten flour. Beat with the hand beater. Mix evenly until there is no granule.

5. 

   Step5:Sift in the remaining low gluten flour and mix well to a paste without particles.

6. 

   Step6:Add the sugar three times. Beat the protein until it is hard to foam.

7. 

   Step7:Take 1 / 3 of the protein cream and add it to the yolk paste. Mix well with a rubber scraper.

8. 

   Step8:Pour the mixed batter into the remaining protein cream. Mix the batter with the cut, mixed and turned until the protein and batter are completely integrated.

9. 

   Step9:Pour the cake paste into the mold. Drop it three times from top to bottom. Shake out the bubbles.

10. 

    Step10:Put the mold into the preheated oven. Bake it at 120 ℃ for 45 minutes. Then turn it to 140 ℃ for 25 minutes. Take out the baked cake and drop it twice. Turn it upside down and cool it on the baking net before demoulding.

11. 

    Step11:The cake after demoulding can be eaten by cutting it with a serrated knife.