Materials used: 5 eggs, 90 grams of low gluten flour, 40 grams of corn oil, 60 grams of milk, 50 grams of sugar.

Practice steps:

The first step: the eggs are separated, egg whites and egg yolks are each put into a pot without water and oil, egg whites directly into the sugar.

The second step: the egg whites with an electric whisk whipped into dry foam meringue, lift the whisk, the whisk head of the meringue into a right angle is whipped. The whipping of the meringue will directly affect the rise of the cake, if the whipping is not in place, the cake will not rise well.

The third step: add milk and corn oil to the egg yolks and whisk them together with an egg whisk, then sift in the gluten-free flour and mix well to make a fine yolk paste.

Step 4: Add the meringue to the egg yolk mixture in 3 batches, mixing well each time before adding the next. Do not stir in a circle to prevent the flour from becoming glutenous and affecting the rise of the egg, but mix gently and quickly.

Step 5: The cake batter is fine, and when you lift it with a silicone spatula, you can see that it's as smooth as silk, so it's ready to bake.

Step 6: Pour the cake batter into the school cook's rose gold eight-inch molds shake a few times, so that the large air bubbles out of the shock, the cake is more delicate. Preheat the oven at 200 degrees for 5 minutes, change it to 150 degrees, put the mold into the baking for 10 minutes, change it to 160 degrees and bake for another 50 minutes.

Step 7: After the cake is baked, remove from the oven and shake a few times to shock the gas out of the cake so that the cake will not shrink, invert to cool, unmolded.