135℃ preheating 15 minutes, 140℃ baking for 25 minutes, after 25 minutes, take off the tin foil, 125℃ baking 10 minutes, and shake the mold several times immediately after taking out.

Matters needing attention in baking Qifeng cake at home;

1, preparation stage: eggs need to be frozen to facilitate the separation of protein and yolk; Sending links is particularly important and should not be careless.

2. Baking stage: The mold selection should be conducive to the expansion of Qifeng cake during baking, and hollow or conventional movable bottom molds can be used. Never choose a non-stick mold.

3. Separate the egg white from the yolk. If you are not very skilled, you can use an egg separator to separate the egg white from the yolk. Note: There should be no yolk in the egg white, otherwise it will affect the egg white, which is also a factor for the failure of the cake. It is also necessary to ensure that the container is oil-free and water-free.