80g of low-gluten flour, 80g of fine sugar and 6 eggs.

condiments

1g salt, a few drops of lemon juice, 60g butter, 80ml milk.

Cake making

1. Butter softened at room temperature can be put into a porcelain bowl and heated at high temperature.

2. Put a small fire on the gas stove and turn it off immediately after boiling.

3. Sieve the low-gluten flour into the above steps and mix well.

4. Add a whole egg and stir well, then gradually add five egg yolks separated from the egg white and stir well.

5. Add milk several times and mix well.

6. Add a few drops of lemon juice and 1g salt to five egg whites. When using electric egg beater to beat them to a rough state, add sugar to beat them to neutral, and lift the eggbeater with a small hook.

7. Take one-third of the beaten egg whites and add them to the egg yolk paste. Cut them into sections and stir them evenly.

8. Pour the batter into the remaining protein paste and stir well.

9. Pour the batter into an 8-inch mold and shake the mold several times.

10. Wrap the outer layer of the mold with tin foil and put it in a baking tray filled with cold water.

1 1. The oven is preheated in advance 150 degrees, and the middle and lower layers are baked for 80 minutes.