Ingredients: 6 eggs, 92g low-gluten flour, 70g salad oil, 65g milk and 60g sugar.

Accessories: salt 2g.

1. Cook salad oil until lines appear. Turn off the heat and pour in the flour and mix well.

2. Pour in the milk and stir well quickly.

3. add egg yolk.

4. Stir until smooth.

5. Put the egg white into an oil-free basin and add salt and sugar at one time.

6. Send someone to lift the eggbeater to a small corner.

7. Dig a spoonful of meringue and mix in the egg yolk paste.

8. After stirring, pour back the egg white cream and cut and mix evenly.

9. Pad the mold with tarpaulin and pour the cake paste.

10, scrape and shake out bubbles.

1 1, oven preheating 150 degrees, put the cake baking tray in another baking tray filled with hot water and put it in the middle and lower layer of the oven.

After baking at 12 and 10 minutes, cool down to 140 degrees and bake for about 50 minutes. The baked cake was patted on the surface with the palm of your hand without rustling.

13, finished product.

14, finished product.