1. Tools: six-inch or eight-inch cake molds, egg beaters, bread machines, electronic scales, ovens, flour sifters, rubber scrapers, brushes and stainless steel egg beating basins.

2. Ingredients: low-gluten flour, baking powder (optional), fresh cream, cooking oil, powdered sugar, eggs and pure milk.

3. Method:

(1) Take the eggs out of the refrigerator in advance, separate the egg whites and egg yolks, add corn starch, baking powder and salt to the low-gluten flour, mix evenly, sift and set aside. ;

(2) Add 20 grams of white sugar to the egg yolk, beat evenly, then add salad oil and milk in 3-4 times, beat until the egg yolk liquid is uniform and thick, and there is no separation of oil and water. phenomenon;

(3) Gently add flour, mix quickly and evenly, and there should be no flour particles in the liquid. At this time, you can preheat the oven to 180 degrees;

(4) Add lemon juice to the egg whites, use a whisk to make large fish-eye-shaped bubbles, then add 20 grams of white sugar, and the remaining 40 grams of white sugar Beat every 1-2 minutes, adding in two portions, until the egg whites form stiff peaks. Lift the egg beater, and the top egg white will stand upright in a triangle shape without bending;

(5) Take out 1/3 of the egg white and mix it with the previously mixed egg yolk, cut and mix evenly with a rubber spatula, and then Pour the mixed batter into the egg whites and mix quickly;

(6) After complete mixing, immediately pour the dough into the cake mold and shake it slightly to remove air bubbles.

(7) Place the mold into the middle shelf of the oven and bake it at 180 degrees for 40 minutes. After baking, take it out and turn it upside down immediately. Let it cool before taking it off.