1. Cream: Put 5 egg whites in a slightly larger whisk and beat until coarse with electric egg beater.

2. Add 1/3 fine sugar (50 grams of sugar in total) to the egg white, turn to medium-high speed to beat until fine foam, then add 1/3 fine sugar, and turn to high speed to continue beating until lines can appear.

3. Finally, add all the remaining sugar and continue to beat until it is dry and foaming, that is, when the eggbeater is lifted, the protein can pull out a short and upright sharp corner.

4. Egg yolk paste: put 5 egg yolks and 30 grams of fine sugar into another egg beater and beat evenly with a manual egg beater until the color of the egg yolks becomes lighter.

5. Add 50ml salad oil while stirring, and then add 50ml milk while stirring.

6. Finally, sift in 90 grams of low-gluten flour and slowly stir until it is smooth and fine without particles.

7. After the egg yolk paste is stirred, put 1/3 protein cream into the egg yolk paste pot and stir evenly with a rubber scraper; Then take13 of the egg white cream and put it into the egg yolk paste pot, and stir it evenly with a rubber scraper.

8. Finally, pour all the batter in the egg yolk paste tray into the remaining egg white cream tray and mix well until it is smooth, fine and particle-free.

9. Pour the batter into an 8-inch round cake mold and lick it gently on the table to shake out the big bubbles in the cake paste.

10. Chang Di ckf-25sn oven is preheated 10 minute. Put the cake in the middle layer of the preheated oven and bake at 170 degrees for 40 minutes.

1 1. After the cake is baked, take it out with insulating gloves, put it on the table a few times, and then buckle it upside down on the grill. After the cake is completely cooled, it can be demoulded.