After the ingredients such as eggs, sugar, flour, etc. are well mixed, they must be stirred carefully without any graininess. Only in this way can the cake be delicate and will not shrink.

2. Heat

When baking a cake, the heat must be well controlled, not too large. If the heat is too large, the cake will "change" quickly in the oven, and once it leaves the oven, the cake will definitely shrink.

3. Back out immediately after baking

When the cake is baked, take the mold out of the oven. Don't wait for the cake to cool before back out, as the cake will shrink back and the cake will stick to the mold.

ingredients: 1g of cake powder, 5 eggs, 5g of sunflower oil, 8g of white sugar, a little lemon juice and 55g of milk

Practice:

1. Prepare all the ingredients, separate the egg white from the yolk, and add 2g of white sugar to the yolk and beat until the sugar is completely melted.

2. add milk and continue to stir evenly, then pour sunflower oil and continue to beat until it is fully emulsified.

3. Sift the cake powder and mix evenly to form a delicate yolk paste.

4. Drop a few drops of lemon juice into the egg white, add the white sugar in three times and beat with electric egg beater until it is lifted, so that the upright sharp corner can be pulled out (the oven is preheated at 15 degrees)

5. Take 1/3 of the protein, put it into the egg yolk paste and mix well.

6. Pour the mixed paste back to the rest of the protein and mix it evenly to form a delicate cake paste, put it into a mold, put it in a preheated oven, bake it in the middle layer for 5 minutes, take out the baked cake and pour it upside down, and demould it after it is completely cooled.