Materials: 1 rice bowl of low gluten flour / 150-160 grams, 1 tsp baking powder, 50 grams of sugar, 1 tablespoon of cooking oil, 1 rice bowl of organic eggs / 6-7

1, in order to measure out a rice bowl of eggs, I used a stupid method, the eggs one by one into the bowl until the rice bowl is full. The result is that the large eggs should be 6 and the small eggs 7 . Then use a spoon to separate the yolks from the whites. (This cake can also be made without separating the eggs, but it will taste better and have a lighter texture if you do it egg-splitting style).

2. Mix the sugar and egg whites on low speed for 2-3 minutes until dissolved, then mix on high speed for 5-6 minutes until neutral peaks form. (That's when you pull up a short tip on the side of the mixer head of the beaten egg, it will be a little curved).

3. Reduce the mixer to low speed and add the egg yolks one by one.

4: Mix and sift the low gluten flour and baking powder.

5, the flour into three with a rubber spatula gently mix into the egg white, try to mix from the bottom to the top, do not make big movements in a circle, so as to avoid the egg white foam.

6. Add 1 tablespoon of cooking oil and mix well.

7. Line a bamboo basket with baking paper, and add water to the steamer basket to bring it to a boil. Pour the cake batter into the bamboo basket and shake it vigorously on the table to get out the big bubbles.

8: Steam the cake in a pan over high heat for 30 minutes.

9. Do not remove the lid immediately after steaming, wait for five minutes to cool down and cut into pieces.