1. Weigh the required raw materials. The eggs used here are large, with a shell of 65-70g. The oil should be tasteless, such as sunflower oil or rapeseed oil and corn oil, instead of peanut oil and butter.

2. First, prepare two clean pots. The containers for egg whites should be oil-free and water-free. Separate the egg whites from the egg yolks. Add a few drops of lemon juice to the egg whites. Adding lemon juice to the egg whites will help the stability of the egg whites after they are sent away. The egg whites that can be sent away are not easy to defoam. If there is no lemon juice, you can use white vinegar or tartar powder. The same principle applies.

3. Turn the egg beater on low speed. When the egg whites are beaten until dense bubbles appear, add one third of fine sugar and continue to beat. The egg beater can be slowly adjusted to medium speed;

4. Add another third of fine sugar when the egg white is sent to the dense bubbles, and the eggbeater can be slowly adjusted to high speed;

5. Add the remaining one-third of the fine sugar to the egg white until the grain appears, and continue to beat at high speed until it is hard to foam. When it is almost beaten, it can be turned back to low speed for a while to make the bubbles of the protein more uniform and delicate;

6. Send it to the hard egg white cream. When you lift the eggbeater, you can see the sharp corners that are straight and not hooked, and the bubbles in the egg white are very delicate like the whipped cream. If you don't reach this level, you should continue to use the eggbeater to send it. The egg white is related to the success or failure of the hurricane cake, so you must pay attention to it;

7. Put the egg whites aside or put them in the refrigerator for cold storage. At this time, you can preheat the oven to get angry 120 degrees 160- 170 degrees, and now make egg yolk paste. 10 grams of fine sugar is added to the egg yolk, and the egg beater is turned on at low speed to beat evenly;

8. While pouring the oil into the egg yolk, the eggbeater continues to beat at low speed until the egg yolk is thick and there is no separation between the egg yolk and the oil.

9. Pour the milk into the egg yolk and mix well;

10. Sieve the low-gluten flour into the egg yolk and stir it evenly with a scraper to form a granular egg yolk paste;

1 1. Mixed yolk paste state;

12. Take one third of the egg white and put it into the yolk paste, and mix well by cutting or stirring;

13. Pour the mixed egg yolk paste back into the remaining egg white, or mix it well by cutting or turning. Don't be too careful, just turn it boldly, and don't stir it for too long to cause the egg white to defoam;

14. The mixed cake paste should be thick and light in texture;

15. Pour the cake paste into a six-inch cake mold, and lift the mold to keep it horizontal with the desktop and shake it hard for a few times to break the big bubbles inside;

16. Put the cake in the oven and fire it 120℃ and lower it 160- 170℃. After baking for 20 minutes, the cake climbs to the highest point. At this time, adjust the upper and lower fires to 150℃ and continue baking for 20 minutes.

17. The cake that has been baked for 20 minutes has climbed to the highest point. At this time, adjust the upper and lower fires to 150 degrees and continue baking for 20 minutes;

18. After the cake is baked, it falls a few times, then it is reversed immediately, cooled and demoulded.