1. Prepare ingredients

2. Use two oil-free and water-free containers to separate the egg yolk from the egg white, and then start to make egg yolk paste, and add 15g sugar to the egg yolk.

3. Stir well

watering

5. Stir well

Add peanut oil

7. Continue to stir evenly and beat for a while until white bubbles appear.

8. Sift in low-gluten flour

9. Stir well for use

10. Start making protein cream, stir the protein with electric egg beater, and add one-third sugar after foaming.

1 1. Continue stirring until the foam is fine, and then add one third of the sugar.

12. Continue to stir, lift the eggbeater, and add the remaining one-third sugar when pulling out the hook.

13. Continue stirring until the foam is wet. Hold up the eggbeater and look at the sharp corners.

14. Preheat the oven and mix one third of the egg white cream into the yolk paste.

15. Chop and mix quickly with a scraper, and then add one third of the protein cream.

16. Pour the yolk paste into the remaining meringue.

17. Cut and mix quickly and evenly. Don't draw circles!

18. Pour the cake paste into a measuring cup or paper bag.

19. Pour them into paper cups prepared in advance.

20. Put it into a preheated oven and bake the upper and lower layers at 130 and 1 10 respectively for 40 minutes.

2 1. Observe the state of the cake at any time, because the performance of each oven is different, pay attention to grasp the temperature and time at any time.