Accessories: 20 grams of water, 20 grams of corn oil, 44 grams of granulated sugar

1, making egg yolk paste: egg yolks into the sugar stirred until dissolved, and then added to the water and oil stirred for about 5 minutes to emulsified state. After sifting the flour and then a one-time sieve directly into the mix, stirring until the powder disappears. PS: This yolk paste is slightly thicker than the unemulsified yolk paste

2, the production of meringue: sugar three times to add, the meringue will be whipped to 8 points or so. This time, the meringue is not so good, the gloss is not enough, the sugar is not melted, the new sugar particles are a bit thick

3, mix the meringue and egg yolk paste: before mixing, you can preheat the oven to 180 ° C. PS: the final state of the cake batter is relatively thick, sometimes even intermittent when pouring into the mold, and after pouring into the mold is not easy to flatten, and you need to use a tool to scrape the cake batter flat. If the cake batter state is relatively thin, may be in front of the egg yolk paste emulsification is not enough

4, baking: the cake batter poured into the baking mold, with a small spoon scraping evenly, and then gently shaking a few sent to the oven, the temperature turned to 150 ℃ baking for 50 minutes. Properly made cake batter is basically shocked out of any large bubbles, and no pockmarked face. If you can obviously shake out large air bubbles, then next time you need to pay attention to the previous steps whether which step is not done carefully enough

5, out of the oven: in the kitchen counter 40cm high free fall fall a little, immediately inverted buckle.

PS: It's a positive fall, not a fall with the skin of the cake facing down, which would break the picture. The cake will be inverted only after the fall. This fall, instant internal heat dissipation, reduce the temperature, in addition to air bubbles will be shocked broken, air bubbles inside and outside the air pressure difference becomes smaller, so that the cake is not concave, retraction

1, the eggs from the refrigerator ahead of time, will be separated from egg whites, egg yolks, low gluten flour add cornstarch, baking powder, salt mixed well, sieve and standby;

2, in the yolks of the egg, add 20 grams of sugar, whisking evenly, and then divide the yolks of the egg. 3-4 times to add salad oil, milk, whisking until the yolk liquid uniform, thick, no oil, water separation phenomenon;

3, gently add flour, quickly cut and mix evenly, the liquid can not appear flour particles. At this point you can preheat the oven to 180 degrees;

4, egg whites add lemon juice, use a whisk to beat fish-eye shaped bubbles, then add 20 grams of sugar, the remaining 40 grams of sugar every whisking 1-2 minutes to add a time, in two additions until the egg whites stiffly foaming. Lift the whisk, the top of the egg white into a triangle shape upright, will not bend;

5, take out 1/3 of the egg whites and mix with the egg yolks previously mixed, use a rubber spatula to cut and mix evenly, then pour the mixed batter into the egg whites, quickly cut and mix evenly;

6, immediately poured into the cake molds, put into the middle layer of the oven, bake at 180 degrees upper and lower heat for 40 minutes, remove from the oven after baking! Invert the cake immediately and let it cool before removing from the mold;