1

Get all the materials ready.

2

Separate the egg white from the yolk, and stir the egg white in an oil-free and water-free container.

three

Whisk the yolk with water and oil with an eggbeater.

four

Beat the egg yolk evenly, sift in the low-gluten flour and stir into egg yolk batter.

five

Beat the egg white to three or four times the size with an egg beater and beat it into hard foam. 30g sugar was added in the beating process.

six

Pour 1/3 protein into the egg yolk paste, cut and mix from bottom to top, do not draw circles to avoid defoaming, and pour the egg yolk paste into the remaining protein and stir.

seven

Pour into a 6-inch mold, gently shake it a few times, and bake at the bottom of the oven 150 degrees for 40 minutes.

eight

Put it upside down in the oven, cool it, and demould the cake upside down.