2, with an electronic scale to weigh the required low gluten flour, sugar, three egg yolks, egg white separated, egg white to be placed in a water-free oil-free container.
3, the bottom of the 6-inch live-bottom mold wrapped in a piece of tinfoil standby.
4, three egg yolks into the whisk bowl, and pour in 2 tsp corn oil, mix well with a whisk, so that it is fully integrated after adding 1/3 small bowl of water continue to mix well.
5: Sift the flour into a sieve and mix well with a hand whisk until there is no dry flour.
6, next whipped egg white (during a few drops of lemon juice to fishy), with an electric mixer will be beaten to coarse foam egg white add 1/3 of the sugar continue to beat to fine foam and then add 1/3 of the sugar continue to beat, when lifting the beater egg white hanging beater with a third sugar, beat to the end of the lifting the beater is an upright tip can be.
7, scoop 1/3 of the egg white to the egg yolk paste, with the flip method, mix well, and then add the remaining egg white continue to quickly mix well.
8, pour the cake batter into the mold, leave the table a little fall out of the big bubbles, cover with plastic wrap, into the boiling steamer, cover the pot with a lid on high heat for 30 minutes.
9, 30 minutes after the fire, simmer for 5 minutes and then open the lid, the cake molds out, inverted and cooled off the mold, steamed cake is ready.