The ingredients are simple, the method is ancient, it has the taste of cotton candy and the classic taste of nostalgia ~ The success rate of this cake is higher than Qifeng, just send the protein to wet foaming! Better than hurricanes and sponge cakes! material

Eggs (about 60g), 6 low-gluten cake powders, 100g corn oil, 85g pure milk, 68g fine sugar, 80g lemon juice or 3 drops of white vinegar.

Practice steps

1. Wrap the bottom of the 8-inch square film with two layers of tin foil to avoid water leakage. If it is a solid bottom die, there is no need to wrap tin foil; Spread oiled paper inside the mold, and then insert a piece of cardboard with the same width as the mold around it (as shown in the figure). This is to prevent the edge from coloring and help the cake climb. (there is no square mold, you can make it with a round mold. )

2. Separate the egg yolk from the egg white (the bowl containing the egg white must be water-free and oil-free).

3. Heat the corn oil until it smokes, and immediately turn off the fire;

4. Pour the corn oil into the mixing bowl and sift in the low-gluten cake powder;

5. Stir until there are no flour particles;

6. Add pure milk and stir well;

7. Add separated egg yolk;

8. Stir the egg paste;