1. Add milk, oil and sugar into the oil-free basin in turn and mix well. Stir well every time before adding the next one, so that the oil and milk are completely emulsified.

2. Sieve the flour into the pot and add salt? (I feel about adding salt, but I don't need to add it.) Slide along the bottom of the basin from 2 o'clock to 9 o'clock, slide the basin with your right hand and turn it with your left hand, and mix well without excessive stirring.

3. Separate the egg white and yolk of refrigerated eggs, separate the yolk into the batter and stir until there are no particles. This is the post-egg method. If the particles are big, you can sieve them. Separate the egg whites into oil-free and water-free pots.

4. Add a few drops of lemon juice to the egg white, and add 100 g of sugar into the egg white in three times. Beat the egg until there are many bubbles and add the first sugar.

5. The second sugar is added when the bubbles are reduced, and the third sugar is added when the bubbles are gone.

6. Beat the egg beater until it is wet and frothy, which is slightly more rigid. Just lift it with a hook of an eagle's mouth. Don't beat the egg beater with a full bowl, just turn the bowl with your left hand. During this period, change gears at medium speed, high speed, medium speed and low speed to sort out the protein (this is 10 inch. It is recommended to use the egg beater above 150 watt, which is too small to beat the protein.

7. Add the egg white into the egg yolk paste three times, mix well after each time, and gently stir it from bottom to top, just like the stirring technique just now, this time at a faster speed to prevent defoaming.

8. Pour it into the mold, scrape it flat, shake out bubbles, and preheat the oven 150 degrees. Is this the actual temperature in the oven, not outside? At that temperature, the middle and lower layers are baked for 60 minutes, which is controlled according to the temperature of your own oven.

9. Shake the baked cake a few times on the table to shake out the hot air, buckle it upside down on the shelf, cool it and demould it.

10. The cake is firm and compact.

10 inch Qifeng cake making video

Tips

1. 10 inch, with cream and jam, it is good to eat directly, and the cake body is closely suitable for decorating flowers.

2. If you love cracking, see if the temperature in your oven is too high. If the batter is too dry and easy to crack, and the eggs are too small and easy to dry, just add a little milk.

3. It is recommended that you use an egg beater with a power of 150-250 watts or more.