Practice

1. Beat the egg yolk and egg whites in two pots separately, sift the flour in advance, and weigh the sugar, oil and milk.

2. When beating the egg whites with electric egg beater until they look like fish's eyes, add 1/3 of white sugar.

3. Continue to beat until dense foam appears when the protein is emulsified, and add 1/3 of white sugar.

4. Continue beating until the protein is thick and streaked, and add the remaining 1/3 sugar.

5. When the eggbeater is lifted, the egg whites can pull up short and upright sharp corners, which has reached a dry foaming state. You can stop beating, temporarily store the beaten egg whites in the refrigerator, and then make yolk paste.

6. Add the fine sugar to the egg yolk and beat it evenly with an egg beater, then add the milk and oil and beat it evenly.

7. Add the sifted low flour into the egg yolk mixture.

8. Gently mix with a rubber scraper.

9. Add 1/3 beaten egg whites to the yolk paste.

1. Gently mix the egg white and yolk paste evenly with a rubber spatula (from the bottom to the top, do not stir in circles, so as not to defoam the egg white).

11. Pour all the egg yolk paste into the rest of the egg whites.

12. stir it evenly by the same method (the cake paste after full mixing is thick and even light yellow), then pour it into the mold and smooth it. Hold the mold with your hand and shake it hard on the table twice to shake out the big bubbles inside. Put in a preheated oven, fire up and down, 17 degrees, about 5 minutes.

13. Take the baked cake out of the oven and immediately pour it upside down in two upside-down small bowls for cooling.

14. After the cake is cooled, use a scraper to separate the cake from the mold along the edge of the mold.

15. After separation, put the mold upside down on the table and press it down at the bottom of the mold by hand, so that the bottom and periphery of the mold are separated, remove the periphery of the mold, and then use a scraper to separate the cake from the bottom of the mold.

Tips

1. The freshness of eggs will affect the bulkiness and taste of the cake, so it is best to use fresh eggs.

2. After baking, Qifeng cake will smell fishy, which is normal. Qifeng cake without any additives will taste like this.

3. To detect whether Qifeng is cooked, you can insert a toothpick. If the toothpick is sticky, it may not be cooked, and it needs to be baked for a while.

4. Successful Qifeng protein delivery and batter cutting are the most important. If these two aspects are well done and the cake comes out as a dry piece, it must be too hot. It is best to do it strictly according to the formula and temperature.

5. If you think this formula is too sweet, you can reduce the amount of sugar by 1/8.

6. Note that Qifeng can't use an anti-sticking cake mold when baking, and you can't spread oil around the mold, because Qifeng needs to rely on the adhesion of the mold wall to grow tall, otherwise Qifeng will not grow tall (of course, you can't spread oil paper around the cake mold).