The method of making cake is as follows:

Materials/tools: 90 grams of low-gluten flour, 80 grams of sugar, 5 eggs, 60 grams of milk, 50 grams of corn oil.

1. Prepare two oil-free and water-free pots with some depth. The diameter of the pots should not be too large. Separate the egg white and egg yolk. Be careful not to mix the egg yolk with the egg white. There should be no egg yolk at all, otherwise it will affect the beating of the egg white. It doesn't matter if you mix a small amount of egg white with the egg yolk.

2. Pour the milk and corn oil into the basin containing the egg yolk respectively. Sift the low-gluten flour into the mixture of egg yolk, milk and corn oil. The purpose of sifting is to make the low-gluten flour No particles. After sifting in the low flour, stir the egg yolk batter evenly with your hands. Do not use circular motions when stirring, but stir in up and down or left and right directions. This will prevent the batter from forming gluten easily and the resulting cake will be fluffy and soft.

3. After the egg yolk paste is made, set it aside. Start beating the egg whites. Drop white vinegar or lemon juice into the egg whites. Turn the egg beater on to high speed to beat the egg whites. At first, the egg whites will be beaten into larger pieces quickly. If bubbles appear, you can temporarily turn off the egg beater and pour in one-third of the sugar. After adding the first sugar, then beat the egg whites at high speed. When the egg whites are white in color and have fine bubbles, add one-third of the sugar, and then beat at high speed.

4. Beat the egg whites until they are very white in color, very fine and have slight texture. Add the last third of the sugar, and then beat the egg whites at high speed with a whisk until the egg whites are beaten like this. When the seeds are lifted up and have small sharp corners, the egg white is ready. Add the beaten egg white to the egg yolk paste in three batches, and use a spatula to stir to mix the egg white and egg yolk. Do not stir in circles to prevent the egg white from defoaming.

5. After the cake batter is ready, pour it into the cake mold, and shake it twice on the table to shake out the bubbles in the cake batter. Use this silver anode live-bottom cake mold for the cake mold. Pour the cake batter into the mold eight-quarters full, and then put it in the oven. The oven temperature is 150°C, preheat it 20 minutes in advance, and bake the cake for 40 minutes.

6. Take the baked cake out of the oven, place it upside down on the drying net, and wait until the cake is completely cool before demoulding. If you demould in advance, the heat in the cake will not dissipate, resulting in The cake collapsed. When unmoulding, gently peel the cake from the side walls with your hands, first the sides, and finally the bottom.