Ingredients: 5 eggs (about 50g each), 85g of low-gluten flour, 40g of salad oil (tasteless vegetable oil), 40g of fresh milk, 60g of fine sugar (egg white added) and 30g of fine sugar (egg yolk added).

Baking: 170 degrees, about 1 hour.

Production steps:

1, prepare materials. Flour needs to be sieved, egg white and yolk should be separated, and the bowl containing egg white should be oil-free and water-free. It is best to use a stainless steel basin.

2. When the egg white is beaten into a fish's eye with an egg beater, add 1/3 fine sugar (20g), continue beating until the egg white begins to thicken, and then add 1/3 sugar. Continue to beat until the protein is sticky and lines appear on the surface, and add the remaining 1/3 sugar.

3. Keep playing for a while. When the eggbeater is lifted, the protein can be pulled out of the curved sharp corner, indicating that it has reached the level of wet foaming. If you are making Qifeng cake rolls, the egg white can be sent to this level. But if you are making a regular Qifeng cake, you need to keep fighting. When the eggbeater is lifted, the egg white can pull out short and upright sharp corners, indicating that it has reached a dry foaming state and can stop stirring. Put the beaten egg whites in the refrigerator and start making yolk paste.

4. Add 5 egg yolks to 30 grams of fine sugar and gently break up with an egg beater. Don't send the yolk away.

5. Add 40 grams of salad oil and 40 grams of milk in turn and mix well. Add the sieved flour and gently stir with a rubber spatula. Don't stir too much to avoid gluten in the flour (if the flour is gluten, it may make the taste of the cake too tough and affect the softness of the cake).

6. Add 1/3 protein to the yolk paste. Stir gently and evenly with a rubber spatula (stir from bottom to top, don't stir in circles to avoid defoaming the protein). After stirring evenly, pour all the egg yolk paste into the bowl filled with egg white and stir evenly in the same way until the egg white and egg yolk paste are fully mixed. The mixed state should be relatively thick and uniform light yellow.

7. Pour the mixed cake paste into the mold and smooth it. Shake the mold hard on the table twice with your hand to shake out the big bubbles inside. Put it in a preheated oven of 170 degrees for about 1 hour. Take the baked cake out of the oven and immediately put it upside down on the cooling rack until it cools. Then demould and cut into pieces to enjoy (it is delicious to eat directly). It can also be used to make various decorative cakes.