Cooking Steps

1. 

   Step1:Use the egg white and yolk separator to separate the egg white and yolk. The egg white shall be free of water and oil. Otherwise, the egg white will not be beaten, which will affect the success of the whole cak

2. 

   Step2:Beat the yolk with corn oil, then add milk to beat for a long time, until the yolk and milk are completely integrated

3. 

   Step3:Beat the beaten yolk liquid with low gluten powder until it is lifted up by the beater. The yolk batter slides easily from the beater. Put it aside for use

4. 

   Step4:Add a few drops of white vinegar to the egg white and beat until frothy. Add a third of white sugar. Continue to beat until effervescent. At this time, add another third of white sugar and beat until delicate. Then add the remaining white sugar and beat until it doesn't fall off

5. 

   Step5:Use a spatula to take a third of the egg white and put it into the yolk batter. Make the yolk batter blend completely like a stir fry. It should be light. Then pour it into the remaining egg white. Stir as well

6. 

   Step6:Put in the mold finally. The edge should be clean. Otherwise, the climbing height of the cake will be affected

7. 

   Step7:Drop vertically from ten centimeters to eliminate bubble

8. 

   Step8:Preheat the cake in the oven at 190 ℃ for 10 minutes, then put it in. Heat it up and down for 150 ℃ for 50 minutes. When the time is up, take it out quickly with the oven gloves, and then drop it from a high place (pay attention not to be too heavy, otherwise the cake will fall out) to shake out the hot air. Buckle it upside down on the grid. Cool it completely before demoulding. Otherwise, there will be problems such as waist collapse and retraction.