Use low gluten flour.

Prepare the ingredients: egg yolk paste: 90 grams of milk, 90 grams of egg yolks, 50 grams of corn oil, 100 grams of low gluten flour, meringue bai: 190 grams of egg whites, 80 grams of granulated sugar, 1 gram of salt.

1, ready to cake materials, milk and corn oil poured into a clean container, stirring well with an egg pump until you can not see the obvious oil floating on the surface, so that both fully emulsified.

2. Then sift in the low-gluten flour.

3, with the egg pump mix well, with the egg after the method so that the organization of more delicate this step do not have to stir vigorously, to prevent the flour gluten.

4, and then add the egg yolks, mix well with a whisk to get a smooth, grain-free batter standby.

5, the next production of meringue, egg whites with salt into fish-eye foam state, add one-third of the sugar to continue to beat, beat until the volume doubled, and then add one-third of the sugar.

6, to be delicate meringue with obvious lines, and then add the rest of the sugar, continue to whipping, whipped egg white with obvious resistance, can be lifted up from time to time to judge the state of the beaten egg white, from the bottom of the basin slowly lifting the whisk, the egg white of the beating head into a small spike.

7, take one-third of the meringue to the egg yolk paste, to be added in small batches, mixing techniques to pay attention to not draw a circle, fishing bottom scraping the sides, rotate the beating bowl.

8, then pour the mixed cake batter into the remaining meringue.

9, mix well.

10: Pour into an eight-inch mold, gently shake the mold to level the surface, and then shake it twice to remove large air bubbles.

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11: Bake in preheated oven at 150 degrees for 55 minutes.

12, baked cake immediately out of the oven, from a high place to shake two molds, shake out the heat.

13: Invert the cake and let it cool, then unmold it.

14, finished.