1. Gluten flour: 120g

2. Sugar: 45g

3. Cream of tartar: 2g

4. Baking powder: 2g

5. Cooking oil: 75ML

6. Fresh milk: 90ML

7. Four eggs.

Methods

1. Stir 2 grams of baking powder into the flour

2. Stir the oil and milk into a milkshake

3. Pour the flour stirred into the baking powder into the oil-milk mixture, stirring slowly but not too vigorously to avoid gluten in the flour, and stirring the mixture wet

4. Separate the egg whites from the egg yolks

5. Add half of the sugar and whisk, then pour into the batter. At this point you can stir vigorously

6. whisk the egg whites into thick bubbles when added to the cream of tartar (no can also be) and the remaining half of the sugar (if it is manually beat the sugar should be divided into three times to beat) until the surface of the cocktail can be, whipped egg whites is one of the most critical process

7. one-third of the egg white put into the batter to the clockwise whisking

8. will be stirred batter into the remaining two-thirds of the egg whites The remaining two-thirds of the egg whites, stir up and down, do not take too long and do not beat, so as not to foam

9. Pour the cake batter into the mold, gently shake out the air bubbles, before preheating the oven

10. 6 minutes of upper and lower heat, and then add the tinfoil, so as not to paste the surface of the cake, and then turn the lower heat for 15 minutes, and then turned on the fire for 15 minutes, and then 15 minutes on the fire is good.