Cooking Steps

1. 

   Step1:Add a little lemon juice, beat the egg beater. Add sugar three times. Add sugar for the first time when you hit the big fish eye bubble. Add sugar for the second time when you hit the small bubble. Beat until it's delicate and you can't see the bubble. Add sugar until it's dry. That's to say, the egg beater has a small sharp corner. At this time, put them into the refrigerator. Refrigerate and freeze them.

2. 

   Step2:Preheat the oven. Heat it up and down for 150 degrees. Make sure to buy the oven thermometer. I failed to do it without the thermometer for the first time

3. 

   Step3:Take out another bowl. Mix oil, sugar and milk until the sugar melts

4. 

   Step4:Add the sifted low gluten flour. Mix with the Z-shape. Mix evenly. Do not over mix

5. 

   Step5:Add egg yolk. Continue to stir in Z-shape. Stir evenly

6. 

   Step6:A third of the beaten egg white is added to the yolk paste. Stir from 12 to 6. Mix well

7. 

   Step7:Mix the egg yolk paste evenly into the egg white. Continue to mix from 12 to 6 o'clock. Mix evenly. Pour into the cake mold. Knock twice. Put into the preheated oven

8. 

   Step8:After 150 degrees, bake for 3540 minutes. Put chopsticks in the cake and do not touch chopsticks

9. 

   Step9:Put it on the air net after it is put out of the furnace, and then demould it after it is completely coole