1, spare the ingredients.

2. Add 30g of sugar to the egg yolks.

3. Stir well with a whisk.

4, egg white add a few drops of white vinegar, first with slow speed beat until it is coarse foam, and then add 15 grams of sugar in three parts, quickly beat until the appearance of lines, and finally show a small play hooks nine distribution state.

5, take one-third of the egg white and add it to the egg yolk of practice 1, mix well with a spatula.

6, add the remaining egg white, gently scrape up from the bottom of the container and mix well.

7. Sift in the low gluten flour.

8: Mix with a spatula to form an even batter.

9: Pour the batter into the paper mold, eight minutes full.

10: Sprinkle coconut evenly.

11, preheat the oven, 180 degrees, upper and lower heat.

12, bake for about 20 minutes, remove to cool.

Tips

In order to shorten the mixing time, when the whipped egg whites and egg yolks are slightly stirred, you can sift in the powder. For the French egg sponge cake recipe, the amount of liquid is small, so you can use a rubber spatula to press the powder into the egg whites at the end of the recipe, so that it can be easily mixed well.