60g salad oil, sugar 100g, 5 eggs, 95g low-gluten flour, 2g salt, 80g milk and corn starch 10g.

working methods

1. Take 60 grams of milk, heat it in a microwave oven, add 20 grams of sugar and stir until it melts.

2.60 grams of salad oil is also heated and poured into milk, and mixed well.

3. Separate egg yolk, and the container containing egg white must be water-free and oil-free.

4. Add 2 grams of salt to the egg yolk and break it. Pour it into the evenly stirred mixture of milk and oil several times and evenly distribute it.

5. After mixing the low flour and baking powder evenly, sieve them into the egg yolk liquid several times and mix them evenly through cutting. Remember not to draw a circle or stir it.

6. Then add 20 grams of warm milk.

7. Drop a few drops of lemon juice into the egg white and add 80 grams of sugar several times to make it dry and bubble.

8. Mix the beaten egg white and yolk paste with 1/3, then pour the stirred cake paste into the remaining 2/3 egg white and stir well. Don't draw circles.

9. Preheat the oven at 180℃, and then bake at 120℃ for 70 minutes. The time is set according to my oven. This time it was baked for almost 100 minutes.

skill

After the baked cake embryo is taken out, it should be reversed immediately to prevent retraction. After demoulding, cut it in the middle and apply whipped cream. Add your favorite fruit. Then decorate it with flowers.