1, electric whisk

2, kitchen electronic scale

3, measuring cups

4, measuring spoons

5, rubber knives

6, flour sifter

7, cake molds

8, a small brush

9, egg beaters

10, laminating bags

11, oven

12, yolk separator

Expanded Information:

cake practice

Main ingredients: 85g of low gluten flour, 90g of sugar, 40g of milk, 5 eggs

Supplementary ingredients: 40g of salad oil

Step 1: Main ingredients.

Step 2: Whip the egg white for a while and put in 20g of sugar.

Step 3: Whip for a while and put in 20g of sugar once again and continue to whip.

Step 3: Finally, add 20g of sugar and whip.

Step 5: Until so out of the sharp corners can be, put into the refrigerator to chill.

Step 6: Prepare the other ingredients, use a whisk to stir the egg yolks and sugar to beat.

Step 7: Add milk and salad oil in it and mix well.

Step 7: Sift in the low gluten flour.

Step 9: Cut and mix well.

Step 10: Pour one-third of the egg white mixture inside the egg yolk mixture and mix well.

Step 11: Pour all the egg white mixture into the egg yolk mixture again. Be careful not to make circles, so as not to gluten the low-flour.

Step 12: Mix well to form cake batter.

Step 13: Pour into the mold.

Step 14: Place in the oven at 170 degrees for 50 minutes.

Step 15: Baking.

Step 16: Cake ko is ready to invert and cool, remove the mold.