Cooking Steps

1. 

   Step1:Separate the egg white and yolk. Beat each into an egg beate

2. 

   Step2:Beat the yolk with a beater. Add the salad oil and mix with a hand beater to make a uniform yolk paste

3. 

   Step3:Sift the low gluten flour into the yolk batter. Mix well with the beater

4. 

   Step4:Add sugar to the egg white three times. Use the electric beater to stir it into cream shape. Remember that when the egg white is separated, the egg white must not be mixed with yolk. Not at all

5. 

   Step5:Take one third of the albumen paste and put it into the yolk paste. Mix it with a rubber scraper. Then pour in the remaining albumen paste. Then mix it well

6. 

   Step6:Pour the mixed cake paste into the 8-inch cake mold. Put it in the lower layer of the oven. Bake at 140 degrees for 60 minutes until the surface is colored.

7. 

   Step7:When the baking time is up, adjust the oven to 160 degrees. Bake for another 10 minutes.