2, egg yolk, egg white separation, protein basin to ensure no water and no oil.

3. Add 20 grams of fine sugar to the egg yolk and beat until the sugar is completely melted.

4. Add water and corn oil, keep beating and fully emulsify.

5. Continue to beat and turn into delicate egg yolk liquid, which takes about 5 minutes.

6. Sieve the low powder once; 20 cm high, so as to bring in more air.

7. Sieve again and sift into the egg yolk liquid. Stir well.

8. Add sugar to the protein three times and beat until you can pull out the upright sharp corner.

9. Mix one-third of the protein cream with the egg yolk paste, and mix well by stirring. Use a scraper to cling to the bottom of the basin, turn it up, and turn the basin counterclockwise with your left hand until it is mixed into a fine and smooth cake paste. Can't circle, easy to defoam.

10, pour the mixed egg yolk paste into the remaining egg white cream, and stir it with the above method to form a delicate and smooth cake paste, which cannot be circled and is easy to defoam.

1 1, pour the mixed cake paste into the mold at a height of 20 cm from the mold, then shake the mold a few times, remove the big bubbles, put it in the preheated oven, and fire it up and down 145 degrees for 55 minutes.

12. At the last 5 minutes, check whether it is ripe. Stick the bamboo stick into the center of the cake, take out the bamboo stick and see if it is clean. If it is clean, it will be cooked. If it is stained with paste, it will not be cooked. It needs to be baked for a few more minutes until it is cooked.

13. Take out the mold and shake it for a few times to give off hot air. Immediately put it upside down on the drying net and let it dry until it is completely cooled, and then demould it. (Freehand demoulding: Pull away the cake body along the peripheral edge of the mold with your hands, push the bottom of the mold upward with your thumbs, and then gently push the cake inward along the bottom edge of the mold with the lower part of your palm to demould it easily. )