Accessories: sugar (yolk paste) 19g, sugar (protein) 48g, milk 38.5g, corn oil 38.5g.

Specific steps:

1, egg whites are separated for later use. The basin containing egg white must be oil-free and water-free, otherwise it will affect the delivery.

2. Add milk, 19g sugar and corn oil into the separated egg yolk and stir well. Stir and blend.

3. Sieve the low-gluten flour into the stirred egg yolk paste.

4. Stir the egg yolk paste evenly and set aside. Now you can preheat the oven, 150 degrees. )

5. When the egg white is sent into thick bubbles at the maximum speed, add one third of sugar and continue to send.

6. When the sugar is slightly delicate, add the remaining half and send it moderately.

7. When you send it more delicately, add the last sugar. Low-level dismissal

8, the protein is like this, the angle will not fall, just fine. You can't go too far.

9. Add one-third of the protein to the egg yolk paste and start stirring with a soft silicone knife. Shear mixing can also be used. (Remember not to stir. )

10. Pour the freshly mixed egg yolk paste into the egg white bowl, then stir and cut. Be light and fast.

1 1. Pour the evenly stirred cake paste into an 8-inch mold, shake it a few times, and then poke the bubbles on the surface with a toothpick.

12, put it in a pre-reserved oven, and bake the middle and lower layers at 150 degrees for about 60 minutes.

13, the cake is baked, take it out and buckle it backwards.

14, you can use two bowls as the bottom, and the cake is upside down, so that there will be no traces on the surface of the cake.

15, demoulding by hand will make it look flat around.