Ingredients: 5 eggs, 90g of low-gluten flour, 80g of fine sugar, 50ml of pure milk and 50ml of salad oil.
working methods
1, put 5 egg whites into a slightly larger eggbeater and beat until coarse with electric egg beater.
2. Add 1/3 fine sugar (* * 50g sugar) to the egg white, turn to medium-high speed and beat until fine foam, then add 1/3 fine sugar, and turn to high speed and continue beating until lines can appear.
3. Finally, add all the remaining sugar and continue to beat until it is dry and foaming, that is, when the eggbeater is lifted, the protein can pull out a short and upright sharp corner.
4. Put 5 egg yolks and 30 grams of fine sugar into another eggbeater and beat well with the hand eggbeater until the color of the egg yolks becomes lighter.
5. Add salad oil while stirring, and add milk while stirring.
6. Finally, sift in 90 grams of low-gluten flour and slowly stir until it is smooth and fine without particles.
7. After the egg yolk paste is stirred, put 1/3 protein cream into the egg yolk paste pot and stir evenly with a rubber scraper; Then take13 of the egg white cream and put it into the egg yolk paste pot, and stir it evenly with a rubber scraper.
8. Finally, pour all the batter in the egg yolk paste tray into the remaining egg white cream tray and mix well until it is smooth, fine and particle-free. Pour the batter into an 8-inch round cake mold, put it on the table and gently bite it to shake out the big bubbles in the cake batter.
9. Preheat the oven for 10 minutes, put the cake in the middle layer of the preheated oven and bake it at 170 degrees for 40 minutes, and the cake will be baked.
10, the cake will be baked soon.