1, protein containers must be water-free and oil-free. When breaking eggs, be sure to wipe the container with kitchen paper first. When the egg yolk is separated from protein, remember that the egg yolk should not be labeled as protein, and it must only be labeled as protein.

2. Stir the milk and oil evenly until you can't see the oil foam. Don't circle, because bubbles will appear in circles, which will affect the finished cake.

3, flour needs to be sieved, so that the entrance of the cake will be more delicate. Beat in one direction when stirring to avoid bubbles.

4. After the egg white is beaten, stir fry from bottom to top until it is even, otherwise it will be easy to defoam.

5. When the mixed batter is poured into the container, it needs to be shaken several times from a height to shake the bubbles out. Otherwise, there will be big bubbles after the cake is made, and the shape of the cake will not look good.

6. The oven must be preheated for 10 minutes, and then put into the cake mold filled with batter. In the baking process, we must look at the temperature, otherwise, the cake body will be easily baked or baked into a "mushroom cloud." In addition, don't open and close the oven door at will.

7. Whether the protein is delivered well or not determines the success or failure of the cake. Before beating the egg whites, beat the sugar into powder for three times. The first two times were high-speed. After adding one third of sugar, turn to low speed. When the eggbeater comes out, there will be a small hook to beat out the egg white.

8. Immediately after turning off the fire, take out the cake and throw it on the ground once or twice from a height. After the hot air is shaken out, it will be detained on the internet immediately. At this time, you can't be impatient. You must wait until it cools naturally before demoulding. After about three or four hours, it can be demoulded manually.