Cooking Steps

1. 

   Step1:1. Prepare two pots. In one pot, mix 30g of oil and 30g of milk. Then pour in sugar and salt.

2. 

   Step2:2. Start to separate the egg white and yolk. Pour the yolk into a bowl of buttermilk sugar and salt. The egg white is put in another basin without water or oil.

3. 

   Step3:3. Pick up the electric beater without turning on the power. First mix the yolk evenly. For tens of seconds. Then sift the flour and pour it in. Mix evenly (without turning on the power is to prevent the flour from flying). Then turn on the beater at the low level (4th level) to beat the flour. Do not emphasize the beating method. Within 1 minute. No particle feeling.

4. 

   Step4:4. Cream. Add a few drops of vinegar to the egg white before beating. Then pour in sugar three times. Beat the cream until stiff. About 5 minutes. In the end, first make low-grade foam and then change to high-grade whipping cream.

5. 

   Step5:5. Pour half of the cream into the yolk bowl first. Stir with a spatula in the form of a trip.

6. 

   Step6:After mixing evenly, pour in all the remaining cream. The mixing process should be faster than tens of seconds to avoid flour foaming

7. 

   Step7:6. Pour in 6-inch cake mould after all are evenly distributed. Shake it on the table twice. Put it in the preheated oven. (do not grease the cake mold or use the non stick mold. Otherwise, the cake is not easy to climb up.). 150 ℃, 30 minutes. 180 ℃, 5 minutes.

8. 

   Step8:7. The cake will be buckled immediately after it comes out. It will be demoulded after it cools down. (low temperature before high temperature. The surface of the cake will not crack.)