1. Prepare the above raw materials, and separate the egg yolk from the egg white (Sammy thinks it is much better to use two egg skins to pour directly into the egg separator when separating, probably because he is not used to the egg separator). Pay attention to the eggbeater to beat the egg white, it must be oil-free and water-free, and it is best to use the egg white.

2. Divide the weighed white sugar into three equal parts, and then beat the egg whites in the egg bowl at the speed of 1 in electric egg beater, and add the white sugar three times, just to prevent adding polysaccharide at one time from hindering the foaming of the egg whites, which will prolong our passing time (especially for students who use manual egg beaters, it is impossible to complete the task ...).

The next step is the process of egg white delivery, and the key to success lies in this! If you use electric egg beater, it will be easier.

The following are three obvious states in the sending process:

The first picture shows the state after adding powdered sugar for the last time. It can be seen that after 2 minutes of stirring, the egg white has turned white, but it is still in a fluid state;

The second picture is what we often call wet foaming state. The process from the first picture to the second picture is relatively long, and electric egg beater will continue to play for about 4 minutes;

Finally, it is the dry foaming state that we need to do a hurricane, and the wet foaming state will last for a while, so everyone must be patient.

6. After the egg white paste was delivered successfully, we began to make egg yolk paste. Put the pre-weighed yolk sugar into the yolk bowl.

7. Cut a slice of fresh lemon and squeeze the lemon juice into the egg yolk liquid. Pour in 30 grams of blended oil and 30 grams of milk (water is also acceptable) and mix well.

8. Sieve the weighed flour into the egg yolk liquid, and then gently stir it evenly with a rubber scraper. Be careful not to have pimples or stir in circles, which will lead to gluten in the flour and affect the taste and fullness of the cake. So the yolk paste is ready.

9. First, put 1/3 of the beaten protein paste into the egg yolk paste, and still stir and mix evenly (from bottom to top).

10. Then pour all the stirred egg yolk paste into the egg white basin and stir it evenly in the same way (be careful not to defoam) until it is fully mixed. At this point, the cake paste is ready.

1 1. Pour the cake paste into our round cake mold, scrape the surface with a scraper, and then drop it on the table twice selectively to shake out the big bubbles in the cake paste.

12. At this time, we only succeeded by 80%, and the baking process is equally important. In order to ensure that the cake does not crack or kick. We adopt the baking method of low temperature first and then high temperature. Preheat the oven to 120 degrees (ACA's oven temperature is too high, 120 degrees is enough), and then put the baking tray and mold in the middle and lower layers of the oven for 40 minutes.

13. In order to prevent cracking and collapse, we bake at low temperature first, and then the cake will grow taller slowly. When it reaches the highest state (about 25 minutes), color the cake with high temperature 150 degrees (because the cake has expanded to the maximum height at this time, there will be no possibility of cracking).

14. After baking at high temperature for 5 minutes, the height of the cake will decrease slightly. Bake for another 5- 10 minutes, and the fragrance will be all over the house ~ Our Qifeng cake can be baked ~ (accidentally cracked a small crack on the surface when pressing the cake with chopsticks ... please ignore it ...)

15. The next step is the cold inversion. Let's visit Sammy's homemade inverted cooling tower ... everyone here must be careful that the mold is hot.

16. After the cake is cooled, it is the demoulding step. Gently press the edge of the cake with your fingers to separate it from the mold. Then push up the bottom of the movable bottom die and take out the cake. Finally, use a fruit knife to separate the chassis from the cake, and demould successfully ~

17. finally, let's look at the internal organization and height of the successful Qifeng cake. The taste is really soft as clouds, with a hint of lemon fragrance and endless aftertaste ~