1. Prepare raw materials in advance. Wheat flour needs to be sieved to separate the egg yolk. Make sure there is no oil or water stain in the protein bowl. It is best to use a stainless steel basin.
2. electric egg beater beat the protein into foam, add about 20g of white sugar, and stir the protein again. When it begins to thicken and coarse bubbles appear, add about 20g of white sugar and stir again. When the protein thickens and the surface is textured, add 20 grams of white sugar.
3. Beat for a while. When the eggbeater is lifted and the egg whites can be pulled out of the curved inclined plane, you can stop stirring. Refrigerate in the refrigerator.
4. Now start making egg yolk paste. Add 30 grams of sugar to five egg yolks, and gently break them with electric egg beater, without foaming. Add 40 grams of edible oil and 40 grams of milk, stir well, then add the sieved wheat flour, and stir well with a rubber scraper, without stirring too much to prevent gluten of wheat flour from affecting the taste. 5. Take out 1/3 protein, put it into the egg yolk paste, and gently stir it evenly with a rubber spatula. After stirring well, pour the egg yolk paste into the bowl filled with egg white and stir well in the same way until the egg white and egg yolk paste are completely mixed.
6. Pour the mixed cake paste into the mold, smooth it, pinch the mold hard, and then put it in the oven.
In an oven at 170 degrees, it takes about 1 hour. Take it down, slice it or decorate it, and put in the appropriate fruit. The baked cake smells like eggs. You can add other flavors according to your own preferences, such as juice.