In fact, the materials and procedures for making cakes in a pan are the same as those for making cakes in an oven. We prepare eight eggs first. We make cakes with eggs at room temperature. If the eggs are stored in the refrigerator, we should soak them in warm water for a while before making the cake, so that the eggs will not be so cold. In two large oil-free bowls, separate the egg whites from the yolk. Add 75 grams of corn oil and 300 grams of orange juice to the egg yolk, stir evenly to make the egg yolk, corn oil and orange juice completely blend, and sieve 200 grams of low-gluten flour to make it zigzag. Don't stir in circles to prevent gluten from forming in the batter, and then you have this smooth and particle-free batter.

Ingredients: 1: 2 eggs, 30g milk, 35g low-gluten flour and 30g sugar. Prepare two eggs at room temperature and separate the egg white from the yolk. If you use earth eggs, it is recommended to use three. Egg whites must be kept clean and dry in containers. Moisture or oil can interfere with protein. If it is an egg that has just been taken out of the refrigerator, it is best to keep it at room temperature, otherwise it will be frozen for a long time.

Once we get all the ingredients, we need to add the egg yolk paste. Stir the yolk paste with milk, sift in the low-gluten flour, beat it into a "Z" shape with an egg beater, and stir it into a smooth paste without particles. Friends who have no milk at home can use the same amount of water instead. If there is no medium gluten flour, it can also be replaced with ordinary flour, but the final taste is different. The cake made of all-purpose flour is softer, while the all-purpose flour is harder. Never turn around in circles. This will harden the flour.

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