2. Material A: 3 egg yolks, fine sugar 1 1g, salt 1/8 tsps. Material B: 3 egg whites and 45g fine sugar. Material C: 20g corn oil, 20g milk and 56g low-gluten flour. Air fryer temperature: 160 degrees, about 35-40 minutes.

3. Put the material A into the basin and beat it evenly with electric egg beater.

4. Put the protein in material B into a pot, beat it with electric egg beater until coarse bubbles are generated, and then add 45g of fine sand several times until it is dry and foaming.

5. Mix 1/3 protein and egg yolk evenly, then pour the remaining proteins together and stir evenly.

6. Sieve the low-gluten flour in material C into the egg paste.

7. Finally, pour the milk and corn oil into the egg paste and stir evenly with a rubber scraper.

8. Spread a layer of oiled paper on the bottom of the cake mold configured in the air fryer.

9. Pour the cake paste into the cake mold.

10, put the cake mold into the frying basket.

1 1. Cover the cake mold with tin foil, and don't stick the cake paste too close to avoid the tin foil sticking to the cake surface when the cake expands.

12. Put the frying basket back into the air fryer preheated for 5 minutes, select the cake baking mode, bake for 30 minutes, and add 5 minutes after 30 minutes.

13 after baking for 35 minutes, take out the tin foil, put the frying basket back into the air fryer, continue to work for 3 minutes, color the surface of the cake, take out the cake with a beep to remind you that the work is finished, and demould it after inverted cooling.