Prepare materials. Flour and baking powder need to be sieved, and egg whites and yolks should be separated. The basin containing protein should be oil-free and water-free, and it is best to use stainless steel basin.

Second step

Add 15g sugar to the egg yolk, and beat with an egg beater until the volume expands and the color becomes thicker and lighter.

Third step

Add vegetable oil (odorless vegetable oil such as corn oil or sunflower seed oil) in three times. Beat with an egg beater until mixed evenly each time, and then add it. The egg yolk is still viscous after adding vegetable oil (this step is the emulsification of egg yolk and oil).

Fourth step

Add water (or milk) and gently stir well.

Step five

Add the sifted low-gluten flour and baking powder to the egg yolk. Stir well with a rubber spatula to form egg yolk batter. Set aside the mixed egg yolk batter.

Step 6

After the eggbeater is washed and dried, start beating the egg whites. Add 1/3 fine sugar when the egg white is sent to the fish-eye bubble state. Keep beating, and add the remaining sugar twice. Finally, the protein is sent to the wet foaming state (after the eggbeater is lifted, the protein is pulled out of the curved sharp corner).

Step 7

Put 1/3 egg whites into an egg yolk bowl and stir well (from bottom to top, do not stir in circles). Add 1/3 egg white to the egg yolk bowl and continue to stir evenly. Pour the batter into the remaining egg whites. Stir well again to make Qifeng cake batter.

Step 8

Pour the batter into a baking tray covered with tin foil or oil paper, smooth it, and shake it a few times to let the big bubbles in the batter escape. Put the baking tray in a preheated oven at 180℃ and bake for about 18 minutes until the surface is golden yellow.

Step 9

After the cake is baked, tear off the tin foil or oil paper on the cake while it is hot, and continue to put it on the oil paper, with the cake always facing up.

Step 10

After the cake cools a little, move it to a new piece of tin foil or oil paper, with the bottom of the cake facing up. Spread your favorite stuffing and roll up the cake with a rolling pin.

Step 1 1

Finally, wrap the rolled cake roll with tin foil or oiled paper and twist both ends into candy. Set in the refrigerator for half an hour, and then cut.