1. Prepare the materials and warm the eggs at room temperature.

2. separation of egg yolk and egg white.

3. Add 30 grams of sugar, 80 ml of milk and 2 drops of vanilla extract to the egg yolk and mix well.

4. Add 80 ml of salad oil and stir well.

5. Sieve in the low powder.

6. (Turn and mix from bottom to top or cut the cross) Cut and mix evenly into egg yolk paste.

7. Drop the protein into lemon juice (or white vinegar).

8. Use electric egg beater to dry and foam.

9. Pour one third of the protein paste into the egg yolk paste. Cut and mix evenly.

10. Pour all the egg white paste. Quickly cut and mix evenly. The cut cake paste is smooth, thick and particle-free.

1 1. Pour it into an 8-inch cake mold, knock it three times and knock out big bubbles.

12. Put it in a preheated oven, 150 degrees for 55-60 minutes.

13. Take out the inverted button quickly after baking. Cool and demoulding.

14. This is the 8-inch Qifeng cake, which is very fluffy.

15. Put the whipped cream into the freezer 24 hours in advance. Add sugar to whipped cream and beat.

16. After the cake is cooled, cut it in half horizontally from the middle.

17. Spread whipped cream on the cross section.

18. Squeeze the chocolate sauce. Sprinkle with raisins. Cream the other piece, too.

19. Put the two pieces together and spread whipped cream around them.

20. Put the whipped cream into a piping bag and decorate it at will. Dark color is whipped cream with cocoa powder.