Materials:

5 egg yolks, 5 egg whites, a few drops of lemon juice, 75g fine sugar, 85g low-gluten flour, 45g vegetable oil and 45g milk.

Practice:

Beat the egg whites. Add 50g fine sugar in three times and drop lemon juice.

The beaten protein should be able to pull the right angle and be fixed, and it will be hard to foam.

Add 25g fine sugar to the egg yolk, gently mix well, and mix well. Don't send it away (the reason for sending it away is that the color becomes lighter), otherwise the finished cake honeycomb will be larger.

Add milk and vegetable oil into the egg yolk liquid respectively and mix well.

Sift the low-gluten flour into the mixed egg yolk liquid and stir it evenly with a scraper, but don't stir it too much to avoid the gluten affecting the taste.

Take 3 1 protein, add egg yolk liquid, stir well, and then add all the remaining proteins and mix well (or add egg yolk liquid to the remaining proteins).

In the process of mixing, we must avoid stirring vigorously. The cake body is mainly supported by the beaten protein. If we keep stirring, it will cause the protein to defoam and affect the effect of cake.

Preheat oven 150 degrees 10 minute. Wrap the bottom of the mold with tin foil before entering the oven.

The cake should be baked at low temperature, and the baking temperature is 150 degree time 1 hour.

Immediately after baking, hang the cake upside down on the baking net to cool it. Don't worry about demoulding, and then demould it after cooling and setting.

The prepared Qifeng can be eaten directly, or it can be decorated with cream.