Step 1: Take three eggs and divide the yolk and eggs into two pots. Put a small amount of corn oil into a clean and waterless small pot, then add egg yolks into the small pot and stir well, then continue to add a proper amount of low-gluten flour into the pot and stir well, then add two egg yolks and continue to stir well to make fine mayonnaise. Tip: You must be patient when mixing the egg mixture. If you have the conditions at home, you can beat the mayonnaise faster with an eggbeater. If you don't have an egg beater at home, you can also stir it with chopsticks.
Step 2, add a few drops of white vinegar to the egg white, and then fully stir the egg white with an eggbeater. When stirring egg whites, add appropriate amount of sugar and continue stirring. After the egg white is completely stirred, put it into the egg yolk and stir well. Tip: At this time, we should pay attention to the fact that when making cakes, we don't stir them with an eggbeater, but rotate and mix them. Draw a cross in the small basin with a shovel. In this way, we can mix protein and egg yolk evenly.
Step 3, stir evenly and put it in the refrigerator 15 minutes. Tip: the main purpose of freezing is to facilitate the installation of the mold, so remember not to freeze for a long time, otherwise it will affect the taste of the cake. The cake molds bought from the market are ready. If there is no cake paper, you can brush a layer of oil on the mold. Put them all on the baking tray, and then pour the stirred cake paste into the mold. Don't pour it too full. 80% is enough. After preheating the oven in advance, put the baking tray into the oven, then adjust the oven to 180 degrees and the oven time to half an hour. Take out the cake to eat after the oven is automatically cut off. This kind of baked cake is delicious and healthy.