material

Low-gluten flour 100g, 4 eggs, sugar 120- 150g, 60ml of milk, 60ml of salad oil, 0/2 tsp of baking powder12 tsp of salt12 tsp, and a few drops of white vinegar or lemon juice.

working methods

1, the egg white and yolk of the egg are respectively packed in two larger containers (the bowl containing the egg white should be clean and free of oil and water).

2. Add 40 to 50 grams of white sugar to the egg yolk and beat it with an egg beater until it is thick white; Salad oil is added in three times, and beaten evenly with an egg beater after each addition; Add milk at one time, put flour, baking powder and salt into a fresh-keeping bag, stir well, sieve, add into the yolk paste, and stir well with a manual eggbeater or rubber scraper for later use.

3. Beat the egg white until it is rough (about 15 seconds) and add a few drops of white vinegar. After adding sugar for the first time for three times, a large number of fine bubbles appeared after high-speed beating 1 min, and the volume increased obviously. Adding white sugar for the second time, then beating at high speed for 2 minutes, and adding white sugar for the third time after soaking. After 3 minutes of high-speed beating, it was already wet and close to hard foam. The tip of the egg white is still slightly bent downward and then used at high speed. Beat for 2 minutes in a row, the egg white is difficult to foam (it is difficult to foam, you can insert chopsticks or a rubber scraper, and it will be almost the same without falling). Egg white tips will not fall off, chopsticks and rubber spatula will not be inserted, and the egg pan will not be turned upside down. The egg white won't fall out. If you shovel it with a rubber shovel, it won't fall out. It's straight and beautiful.

4. Add 1/3 protein to the yolk paste, scoop it up from the bottom with a rubber spatula, mix well, pour it back into the remaining 2/3 protein paste, turn it up from the bottom with a spatula, cross it, and mix well (you can't stir it left and right, it will defoam and the cake won't rise). Put the cake paste into the mold, without oil or paper, scrape the surface slightly with a spatula and hold it.

5. Preheat the oven to 150 degrees, and count the second floor from bottom to top. After about 40-45 minutes, the cake will be immediately poured on the baking net, and the cake will be completely cooled before demoulding.