prepare the materials in step 1. The flour needs to be sieved, and the egg whites and yolks should be separated. The basin containing the protein should be oil-free and water-free. It is best to use a stainless steel basin. When the egg whites are beaten into fish-eye bubbles with an egg beater, add 1/3 of fine sugar (21g).

in step 2, continue to beat until the protein begins to thicken and become coarse foam, and then add 1/3 sugar.

in step 3, continue beating until the protein is thick and lines appear on the surface, and add the remaining 1/3 sugar.

Step 4: Continue beating for a while. When the egg beater is lifted and the protein can be pulled out of the curved sharp corner, it means that it has reached the level of wet foaming. If you are making Qifeng cake rolls, the egg whites can be sent to this level. But if you make a regular Qifeng cake, you need to continue to beat it.

step 5 when the eggbeater is lifted, the egg white can pull out a short and upright sharp corner, which indicates that it has reached a dry foaming state and can stop beating.

The degree of beating the protein in step 6 is very important. After it is dry and foamed, don't continue beating. If it is beaten too much, the protein will start to be lumpy, which will lead to the failure of Qifeng production. Put the beaten egg whites in the refrigerator and start making egg yolk paste.

step 7: add 31g of fine sugar to 5 egg yolks, and gently break them up with an egg beater. Don't send the egg yolk away (if the egg yolk is beaten to lighter color and larger volume, it means it is sent away. The egg yolk will lead to large holes in the finished product of Qifeng cake, which is not delicate enough)

in step 8, add 41g of salad oil and 41g of milk in turn, stir well, then add the sieved flour, and gently stir well with a rubber scraper. Don't stir too much to avoid gluten in the flour.

in step 9, put 1/3 protein into the egg yolk paste, gently stir it evenly with a rubber spatula (stir it up from the bottom, not in circles, so as to avoid defoaming the protein). After stirring it evenly, pour all the egg yolk paste into the bowl containing the protein, and stir it evenly by the same method until the protein and the egg yolk paste are fully mixed.

after mixing in step 11, the state should be relatively thick and uniform light yellow. Pour the mixed cake paste into the mold, smooth it, hold the mold with your hand and shake it hard on the table twice to shake out the big bubbles inside.

step 11 is put into the oven at 171 degrees for about 1 hours. The baked cake is taken out of the oven and immediately inverted on the cooling rack until it cools.

demoulding in step 12, cutting into pieces and serving (it is delicious to eat directly). It can also be used to make all kinds of decorated cakes.