Prepare ingredients:

6 eggs, low-gluten flour 180g- 190g, sugar 100g.

60g of clean water and 60g of corn oil.

Note: 1, about the dosage of flour: If you want to put more flour, 180g- 190g has a good effect, and it should not exceed 200g at most, otherwise the taste will be too solid and there will be no fluffy feeling. 2. About white sugar: 100g I think it's just right. I don't recommend any less, otherwise it's not conducive to the whole egg. Those who like dessert can add 20g more. 3, clean water can be replaced by the same amount of milk! 4. This formula is suitable for 8-inch round dies, and all the parts of 6-inch dies are halved.

Preparatory work:

1, put a layer of oil paper around the mold, and put a layer on the bottom, otherwise it will be difficult to demould;

2, burn a pot of hot water, about 40 degrees, that is, the finger is a bit hot, but it can bear it.

Officially started production:

1, beat all six eggs into the basin, pour all the white sugar at one time, and stir evenly with an egg beater;

The eggbeater doesn't need to be turned on at this time, otherwise the sugar will splash everywhere ~

2. Put the egg basin into the hot water basin and start to send it away.

Keep the high-speed sending state, and the time will be prolonged at any time, and the egg liquid will become more and more fluffy and the color will become lighter and lighter;

Send to almost white state, can be changed to 1-3 file to send, until the send is completed.

When the beaten egg paste is lifted up, the egg drops slowly, and the shape that drops on it will not disappear.

3. Sieve the low-gluten flour into the egg paste for three times;

Each time, mix with the method of turning and cutting until the flour can't be seen, and then add the next time;

(You don't have to wait until the mixture is particularly uniform, but you must add it in three times, and then add it after you can't see the flour.)

Mix into batter;

4, evenly mixing the corn oil with clear water;

Add it into the batter prepared in the previous step twice, and each time it is the same with the method of turning and mixing, and then add the next time after mixing;

After mixing twice, the cake paste is finished, and the texture is still very delicate ~

5. Slowly pour the prepared cake paste into the mold from a height of about 20 cm from the mold;

Pour the cake paste in a higher place to eliminate the big bubbles.

Lightly shake it a few times, and the bubbles will come out.

6. Put the cake paste in a preheated oven at 150 degrees and bake for about 40 minutes.

The temperature of everyone's oven is different, so we should pay attention to the surface coloring at the end of baking; You can bake it for two more minutes, slightly darker than the color in the picture below, which has little effect on the taste, but be careful not to bake it too much.

The baked cake is a very useful cake embryo.