Five eggs

Vegetable oil, 50g in egg yolk.

Water, 50 grams in egg yolk.

White sugar, 25g in egg yolk.

White sugar, 50 grams in egg whites.

Salt, add 2 grams to egg yolk.

75 grams of flour

Practice of eight-inch cake blank

Steps of beating five eggs into two pots of eight-inch cake blanks 1

Add white sugar, salt, oil and water into the bowl with egg yolk, stir well, and melt the white sugar into eight-inch cake blanks. Step 2.

Sieve the flour into the egg yolk basin. The main purpose of sieving is to let air into the flour, which is fluffy and easy to stir evenly! Then stir it up and down with a silicone scraper, and stir the flour and egg yolk evenly. You must stir it up and down here, otherwise the egg yolk paste may be stiff, and the baked cake is hard and not fluffy. The flour must not form granules! Step 3 of making eight-inch cake blanks

Next, send the protein, and add the sugar to the protein three times. The first time is when the protein bubbles are about the size of a fish's eye, the second time is when the bubbles are small and uniform, and the third time is when the protein is fine and there are only sporadic bubbles. Adding sugar in three times can make the protein stable and not easy to defoam, so that the baked cake is fluffy! Step 4 of making eight-inch cake blanks

After the egg whites are beaten, preheat the oven before mixing the egg yolk paste and beaten egg whites, and heat it up and down at 150 degrees, and preheat it for 10 minute (this 10 minute is enough to mix the egg yolk paste and beaten egg whites)! Add the egg whites into the yolk paste three times, or mix them by stirring them up and down. Be careful not to stir them in the same direction, but must stir them up and down, otherwise the cake will not swell, and it will not be baked, but it will be hard, like bread, hehe! Step 5 of making eight-inch cake blanks

Pour the mixed cake paste into the mold and get ready to enter the oven! Eight-inch cake blank method step 6

Heat up and down 150 degrees, 60 minutes, and bake in water bath (the so-called water bath method is to put a plate of water at the bottom of the oven, so that the cake is not easy to crack and hard). Step 7 of making eight-inch cake blanks

Look at the surface of the cake like that for about 10 minutes, and cover it with tin foil if it has been colored! Cover with tin foil and leave it alone. Just bake for an hour! Step 8 of making eight-inch cake blanks

After an hour, get out of the oven, drop it a few times, and hang the mop upside down!