Ingredients: egg yolk paste: milk 90g, egg yolk 90g, corn oil 50g, low-gluten flour 100g.

Accessories: protein cream: protein 190g, fine sugar 80g, salt1g.

1. Prepare the cake materials, pour the milk and corn oil into a clean container, and mix them evenly with the eggs until there is no obvious oil slick on the surface, so that they are fully emulsified.

2. Then sift in the low-gluten flour.

3, mix well with eggs, and use the post-egg method to make the organization more delicate. There is no need to stir vigorously in this step to prevent flour gluten.

4. Add the egg yolk and stir evenly with an egg beater to get a smooth and particle-free batter for use.

5. Next, make a protein cream. Add salt to the egg whites to make fish eye bubbles. Add one third of fine sugar and continue beating until the volume doubles, then add one third of fine sugar.

6. When the egg white cream is delicate and has obvious lines, add the remaining sugar and continue to send. There is obvious resistance when sending egg whites. You can lift it from time to time to judge the state, beat the egg whites, slowly lift the eggbeater from the bottom of the basin, and beat the egg whites into small peaks.

7. Take one third of the egg white cream and put it in the yolk paste. Because their densities are different, they should be added several times. Be careful not to draw circles, scrape the bottom and turn the eggbeater.

8. Pour the mixed cake paste into the remaining meringue.

9. Mix evenly.

10, pour into an eight-inch mold, gently shake the mold to make the surface smooth, and then shake it twice to remove large bubbles.

1 1. Put it in the middle and lower layers of the preheated oven and bake it at 150℃ for 55 minutes.

12. Turn the baked cake upside down and cool it, then demould it.

13, finished product.