Materials

100 grams of low gluten flour, 4 eggs, 120-150 grams of sugar, 60 milliliters of milk, 60 milliliters of salad oil, 1/2 tsp. of baking powder, 1/2 tsp. of salt, and a few drops of white vinegar or lemon juice, or even if not used

Methods

1, separate the yolks of the eggs and yolks into two larger containers. The egg yolks are separated into two larger containers (the pots for the egg yolks should be clean, a little bit of oil, water can not have)

2. Add 40 grams of sugar to the yolks to 50 grams or so, and use a whisk to beat until it is thick and white; add the oil in 3 times, and each time you add it, use a whisk to whisk it well; add the milk at one time, and whisk it wellFlour, baking powder, and salt in a Ziploc bag, mix it well, and then sift it, and then add it to the yolks, and then add the milk to the batter, and then add the flour to the batter, and then sift the flour, and then add the salt to the batter. Hand whisk or with a rubber spatula mix well, set aside

3. egg whites beaten to coarse foam (about 15 seconds) add a few drops of white vinegar, sugar in 3 times to join the first sugar, high speed uninterrupted beating 1 minute protein appeared a lot of fine small bubbles, the volume increased significantly to join the second sugar, and then high speed uninterrupted beating for 2 minutes, has been wet foaming to join the third sugar, and then high speed! After 3 minutes of uninterrupted beating, has been wet close to hard foam, protein tip is still a little bent down again with high speed, uninterrupted beating for 2 minutes, to achieve rigid foaming (hard foam, you can put a chopstick or rubber spatula inserted into it, will not fall on the almost) beat the head of the egg white tip does not bend chopsticks and rubber spatula inserted into it will not fall down the beating bowl upside down, the egg white will not fall out of the rubber scraper with a rubber spatula Shovel a piece up, down, will not fall, towards the top is also straight, looks very quite look

4. 1/3 of the egg white into the egg yolk paste, with a rubber spatula from the bottom of the fishing, mix well, and then reverse into the remaining 2/3 of the egg white paste, with a spatula from the bottom upwards, cross, mix well (can not be blindly stirred, that will be defoamed, the cake will not be able to hair up) Cake molds are not coated with oil, not padded with paper, cake batter into the mold with a spatula to the surface of the cake, the cake batter will not fall. The cake batter into the mold with a spatula to scrape the surface slightly flat, holding the cake mold, knocked a few times on the desktop, knocking off the middle of the large bubbles

5. preheat the oven at 150 degrees, from the bottom to the top of the number of the second tier, 40-45 minutes or so the cake came out of the oven immediately inverted on the baking sheet, and so the cake is completely cooled and then unmolded