Cooking Steps

1. 

   Step1:Prepare two clean, anhydrous and oil-free basins. First separate the egg white and yolk with a separator (the yolk must not be stuck in the egg white).

2. 

   Step2:Pour the milk and corn oil into the basin and stir well.

3. 

   Step3:Put the egg yolk into the milk liquid and mix it with white sugar until it is even; finally, sift the flour and add it into the egg yolk liquid and continue to mix (in order to prevent the gluten of the batter, Z-shaped mixing is required) until it is even without flour.

4. 

   Step4:Add a few drops of white vinegar or lemon juice to the egg white. Use the electric beater to make a big white bubble, and then add 1 / 3 white sugar to continue to beat. Add 1 / 3 white sugar to the white bubble that appears to be smaller. When the white bubble is more delicate, pour all the remaining white sugar into the egg white until it is sent to a hard state. That's success. At this time, the upper and lower layers of the oven can be preheated by 150 degrees.

5. 

   Step5:Mix the beaten egg white with the batter three times until it is even. Finally, pour the mixed egg paste into the baking pan mold. Shake or vibrate it for several times. Panic out the bubbles in the egg paste.

6. 

   Step6:Finally, put the batter into the preheated oven. The middle and lower layers are about 60 minutes (different oven and different time).

7. 

   Step7:Turn the baking net upside down after it is put out of the oven. The bottom of the baking net should be vacated (convenient for heat dissipation). Be sure to wait patiently for the cake to cool thoroughly before preparing the mold (when it is hot, the cake will collapse).

8. 

   Step8:In the end.