2) Add milk, salad oil and vanilla extract and mix well.

3) In another clean basin, beat the egg white until it bubbles, then add sugar to the egg white for 2-3 times, and continue beating until it is wet and close to dry foaming.

4) Add 1/3 egg white to the egg yolk and stir well.

5) Sift 1/3 low-gluten flour into the egg yolk and mix well.

6) Add 1/3 egg white and mix well, then sieve and add 1/3 flour and mix well.

7) Finally, add all the remaining egg whites and low-gluten flour, mix them evenly and then enter the mold.

8) Because the batter of Qifeng cake is relatively thin, I hope it can expand upward along the baking mold when baking, so the mold is not oiled. Otherwise, if there is a layer of oil between the cake and the mold, the cake will not expand upward, not only the volume will be small, but also the internal address will become dense and not thick.

1. Take the eggs out of the refrigerator in advance, separate the egg white from the yolk, add corn starch, baking powder and salt into the low-gluten flour, mix well and sieve for later use;

2. Add 20g of white sugar into the egg yolk and stir evenly, then add salad oil and milk for 3-4 times and stir until the egg yolk liquid is uniform and viscous without oil-water separation;

3. Gently add flour, quickly cut and mix evenly, and flour particles cannot appear in the liquid. At this time, the oven can be preheated to 180 degrees;

4. Add lemon juice to the egg white, beat it into fish-eye bubbles with an egg beater, then add 20 grams of white sugar, and add the remaining 40 grams of white sugar once every 1-2 minutes, and add it twice until the protein hardens and bubbles. When the eggbeater is lifted, the protein at the top will stand in a triangle and will not bend;

5. Take out 1/3 egg white and mix with egg yolk, cut and mix evenly with a rubber scraper, and then pour the mixed batter into the egg white and quickly cut and mix evenly;

6. Immediately pour into the cake mold, put it in the middle layer of the oven, bake at 180 degrees for 40 minutes, take it out immediately after baking, cool it and demould it;

Many decorative cakes (cream fruit cakes), cheesecakes and Mu Si cakes will be backed by Qifeng cakes, so Qifeng cakes are relatively basic and important in desserts.

Method 2

1, prepare materials. The flour needs to be sieved and the yolk separated. The basin containing protein should be oil-free and water-free. It is best to use a stainless steel basin. When the egg whites are beaten into fish eye bubbles with an egg beater, add 1/3 fine sugar (20g).

2. Continue beating until the protein begins to thicken and coarse bubbles appear, and then add 1/3 sugar.

3. Continue to beat until the protein is sticky and lines appear on the surface, and add the remaining 1/3 sugar.

4. 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.

5. When the eggbeater is lifted, the protein can pull out a short and upright sharp corner, indicating that it has reached a dry foaming state and can stop stirring.

6. The degree of protein is very important. Don't continue to fight after drying and foaming. If you hit too much protein, it will start to be massive, leading to the failure of hurricane production. Put the beaten egg whites in the refrigerator and start making yolk paste.

7. Add 5 egg yolks to 30 grams of fine sugar and gently break up with an egg beater. Don't send the egg yolk away (if the egg yolk is lighter in color and larger in size, it means it is sent away. Egg yolk will cause a big hole in the finished Qifeng cake, which is not delicate enough)

8. Add 40 grams of salad oil and 40 grams of milk in turn, stir well, then add the sieved flour and gently stir well with a rubber spatula. Don't stir too much to avoid gluten in flour.

9. Fill the 1/3 protein into the egg yolk paste and gently stir it evenly with a rubber spatula (stir it from the bottom up, don't stir it in circles, so as to avoid protein defoaming). After stirring evenly, pour all the egg yolk paste into the bowl filled with egg white and stir evenly until the egg white and egg yolk paste are fully mixed.

10, and the mixed state should be relatively viscous and uniform light yellow. Pour the prepared cake paste into the mold, smooth it, hold the mold with your hands and shake it hard on the table twice to shake out the big bubbles inside.

1 1, put in the oven, 170 degrees, about 1 hour. Take the baked cake out of the oven and immediately put it upside down on the cooling rack until it cools.

12. Then demould and cut into pieces to enjoy (it is delicious to eat directly). It can also be used to make various decorative cakes.