Prepare ingredients. Three eggs, 60 grams of low-gluten flour, 40 grams of milk, 40 grams of corn oil, 50 grams of sugar and vanilla extract. Take three eggs and separate the yolk and egg white. The separated egg white should not have a little water or oil in the basin where the egg white is placed. Use a electric egg beater to foam the egg whites at low speed.
Add 50 grams of sugar 1/3, and send it at low speed. Add 1/3 sugar, turn low speed to high speed, and a small tip appears. Add the last 1/3 sugar and continue to beat at high speed, and the protein will become dry and foamed. When the eggbeater is lifted, the protein will become an upright tip. I haven't sent this picture enough, so I will continue to send it. Add10g white sugar to the egg yolk liquid and stir, then add corn oil and stir well. Add milk and mix well. Add the sieved low-gluten flour.
Stir well. Add 1/3 beaten egg whites. Mix thoroughly. Add 1/3 egg white. Continue to stir. Pour the egg yolk liquid into the last 1/3 protein and continue to stir. Pour into the cake mold, not too full. Oven 160 degree preheating. Add the cake and bake for 35-40 minutes. The cake came out of the oven and shrank a little. Inverted on the chopping board. Qifeng cake finished product.