Tools/raw materials:

10 eggs, 160 grams of caster sugar, 160 grams of low-gluten flour, 40 grams of corn oil, and 50 grams of milk.

Method/steps:

1. Preheat the oven to 150 degrees, put the main pot without oil and water, insert a butterfly stick, add 500 grams of whole egg liquid and sugar, wait for 15 minutes -45 degrees - speed 4 and then beat for another 5 minutes - speed 4. Do not turn up the temperature and continue to beat.

2. The state of the beaten cake batter;

3. Pour the flour on both sides of the butterfly stick. After pouring, use a spatula to cover the egg batter on top of the flour. The flour will look If it disappears, pour in the liquid (corn oil and milk mixture) again, mix at speed 3 for 5 seconds, and operate for 5 seconds.

4. Remove the butterfly stick. If there is dry powder, stir it with a spatula. Be careful not to make circles to avoid defoaming. Pour the cake batter into an 8-inch round mold (10-inch round mold), shake it gently, and put it in the oven.

5. 150 degrees, upper and lower heat, 1 hour.

6. Take it out of the oven, shake it gently, turn it upside down and let it cool immediately.

7. Unmould and enjoy.