Qifeng cake, also known as sponge cake, is a compulsory course in baking industry. The practice is actually very simple, but it is so simple that many people have great frustration after trying it again. In fact, the reason for the failure of making Qifeng cake for beginners is nothing more than collapse, not softness, and the protein can't be sent away. So today, follow Shimashima's formula and let you make a zero-failure Qifeng cake, which is not only soft and soft, but also not enough to eat two at a time!

Zero failure Qifeng cake (the amount of two 6-inch cakes is halved for one)

Ingredients: 6 eggs, low-gluten flour 100g, fine sugar: egg yolk 40g, protein 60g, corn oil 50g, milk 50ml, baking powder 2.5g, tartar powder 2.5g, lemon juice a little.

Step: 1. Pour all the corn oil, milk and 40g fine sugar into a basin and stir well for later use.

2. Sift all the low-gluten flour into a basin, add baking powder and stir well.

3. Separate all the egg whites from the egg yolks, and put the egg yolks into the basin one by one and stir well.

4, add lemon juice to the egg liquid, which can remove the fishy smell very well.

5. When sending the protein, put the tata powder into it, which can help the protein to send and neutralize the alkalinity of the protein.

6. Add 60g of sugar into the egg white three times, the first time must be after the egg white bubbles!

7. electric egg beater can be sent away in about 15-20 minutes. Note that when the protein can be pulled out of the sharp corner, it means that the protein is sent away. If you send it manually, it will take less than an hour, which is estimated to be very difficult!

8. Add the beaten egg whites into the egg mixture three times, and then stir them clockwise.

9. Brush the bottom of the mold with oil, then pour the evenly stirred cake liquid into the mold. After pouring, be sure to shake the mold on the table a few times to shake all the bubbles inside, so that the baked cake will not have pores.

10. Preheat the oven, heat it up and down 160 degrees, and bake it for 35 minutes.

1 1. Remember to cool and demould the baked cake backwards.

Such a soft cotton cake is ready, isn't it super simple? But there are a few tips to tell you, so be sure to remember.

There must be no oil and water in the basin to send the protein, otherwise the protein will not be sent.

Eggs must be at room temperature, and they can't be used directly from the refrigerator.

Tatar powder can help protein to disperse and neutralize the alkalinity of protein, so it is necessary.

Lemon can remove fishy smell very well, and fresh lemon is ok without buying a separate lemon juice.

Brush the bottom of the mold with oil, not the side, or the cake won't climb up.

The baked cake must be inverted so as not to collapse.