Five eggs

90 grams of low-gluten flour

80g of fine sugar (50g of egg white and 30g of egg yolk).

50 ml of pure milk

Salad oil 50 ml

2 practice

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1. meringue: Put 5 egg whites in a slightly larger eggbeater, beat them with electric egg beater until rough, and put them in the oven to make cakes.

2. Add 1/3 fine sugar (* * 50g sugar) to egg white, turn to medium-high speed and beat until fine foam, then add 1/3 fine sugar, and turn to high speed and continue beating until texture can appear. Bake in the oven.

3. Finally, add all the remaining sugar and continue to beat until it is dry and foaming, that is, the eggbeater is lifted, and the egg white can be taken out of a short and upright pointed oven to make a cake.

4. Egg yolk paste: put 5 egg yolks and 30 grams of fine sugar into another eggbeater and stir evenly with a manual eggbeater until the egg yolks are light. Bake a cake in the oven.

5. Add 50 ml salad oil while stirring, and add 50 ml milk oven while stirring to make a cake.

6. Finally, sift in 90 grams of low-gluten flour, slowly stir until smooth and delicate, and make cakes in the oven without particles.

7. After the egg yolk paste is stirred, put 1/3 protein cream into the egg yolk paste pot and stir evenly with a rubber scraper; Then take13 of the egg white cream, put it into the egg yolk paste pot, stir it evenly with a rubber scraper, and put it into the oven to make a cake.

8. Finally, pour all the batter in the egg yolk paste pot into the remaining egg white cream pot and mix well until smooth and delicate. Make a cake without granules in the oven.

9. Pour the batter into an 8-inch round cake mold, gently bite it on the table, and shake the big bubbles in the cake paste out of the oven to make a cake.

10. Preheat the oven for 10 minutes, put the cake in the middle of the preheated oven, heat it up and down 170 degrees, and bake it in the oven for 40 minutes.

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