1.

Melt the butter in a container over water.

2.

Sift low-flour flour into the melted butter and mix well with a rubber spatula.

3.

Add the milk in 3 batches and mix well.

4.

One whole egg and 5 egg yolks, mix and beat.

5.

Add the egg mixture to the butter batter in batches.

6.

Mix with a hand whisk until completely homogenized and a runny, thin paste.

7.

Five egg whites with a pinch of salt, add the sugar in 3 batches and whip with an electric whisk.

8.

Beat the meringue until it pulls out large curved hooks.

9.

Add one-third of the meringue to the yolk mixture and cut with a rubber spatula to combine.

10.

Then pour the yolk mixture into the remaining two-thirds of the meringue, and cut up and down with a rubber spatula to combine.

11.

Lined with greaseproof paper in the mold, pour in the batter, pick up the cake pan and tap it a few times to shake out the air bubbles in the batter, which can be punctured with a toothpick, and then smooth the surface with a rubber spatula.

12.

Bake in a water bath, lower middle shelf, upper and lower heat, 150 degrees, for 60 minutes.

13.

Insert a toothpick into the cake and pull it out if it comes out clean.

14.

Out of the oven, tear off the greaseproof paper.