Accessories: 20g of water, 20g of corn oil and 44g of fine sugar.

1. Making yolk paste: add sugar to the yolk and stir until it is dissolved, then add water and oil and stir for about 5 minutes until it is emulsified. Sieve the flour once and add it directly, and stir until the powder disappears. PS: This yolk paste is slightly thicker than the unemulsified yolk paste.

2. Making pastry: add sugar in three times, and send the pastry to about 8 to distribute. This time, the protein cream is not very good, the gloss is not enough, the sugar part has not melted, and the new sugar particles are a little thick.

3. Mix the meringue and the yolk paste: preheat the oven to 180℃ before mixing. PS: The final state of the cake paste is relatively heavy, and sometimes it is even intermittent when poured into the mold. It is not easy to flatten after pouring into the mold, so it needs to be scraped flat with tools. If the cake paste is thin, it may be that the egg yolk paste in front is not emulsified enough.

4. Baking: Pour the cake paste into the baking mold, scrape it evenly with a small spoon, then send it into the oven with a few gentle shocks, and bake at 150℃ for 50 minutes. A properly made cake paste can hardly shake out any big bubbles and has no pits. If you can obviously shake out the big bubbles, then next time you should pay attention to whether the previous steps are not done carefully enough.

5, out of the oven: in the kitchen table 40cm high free fall, immediately inverted.

PS: It was dropped, not with the cake crust facing down. That would be disfigured. Buckle when you fall. This fall will instantly dissipate heat inside and reduce the temperature. In addition, the air bubbles will be broken and the air pressure difference between the inside and outside of the air bubbles will become smaller, so that the cake will not sag and shrink.

1. Take the eggs out of the refrigerator in advance, separate the egg white from the yolk, add corn starch, baking powder and salt into the low-gluten flour, mix well and sieve for later use;

2. Add 20g of white sugar into the egg yolk and stir evenly, then add salad oil and milk for 3-4 times and stir until the egg yolk liquid is uniform and viscous without oil-water separation;

3, gently add flour, quickly cut and mix evenly, and flour particles cannot appear in the liquid. At this time, the oven can be preheated to 180 degrees;

4. Add lemon juice to the egg white, beat it into fish-eye bubbles with an egg beater, then add 20 grams of white sugar, and add the remaining 40 grams of white sugar once every 1-2 minutes, twice until the protein foams and hardens. When the eggbeater is lifted, the protein at the top will stand in a triangle and will not bend;

5. Take out 1/3 egg white and mix with egg yolk, cut and mix evenly with a rubber scraper, and then pour the mixed batter into the egg white and quickly cut and mix evenly;

6. Immediately pour into the cake mold, put it in the middle layer of the oven, bake at 180 degrees for 40 minutes, take it out immediately after baking, cool it and demould it;