2. Separate the egg white and yolk, and put them in two water-free and oil-free pots.

3. Add sugar, milk and corn oil to the egg yolk and stir well.

4. Sieve in the low-gluten flour, sift in the flour twice, and sift in the next flour after stirring evenly each time.

Step 5 mix egg yolk paste

6. Add tower powder to the protein and beat with electric egg beater until coarse.

7. Add 20 grams of sugar and stir until it is sticky and bubbly.

8. Add 20 grams of white sugar for the second time and beat until the protein becomes more and more fluffy.

9. Add all the last sugar and stir until it is difficult to foam.

10. Just take out a small sharp egg beater, which is protein cream.

1 1. Add one third of the protein to the egg yolk paste and stir up and down evenly.

12. Pour the egg yolk paste into the remaining egg white cream and stir well.

13. Mixed cake paste

14. spread tin foil on the baking tray, pour the cake paste into it, and scrape the surface with a scraper. If there are bubbles on the surface, you can prick them with a toothpick. Take out the baking tray and shake it.

15. Put in a preheated oven, turn on 150 degrees, turn off 180 degrees, and let the middle layer 15 minutes.

16. Take it out after baking and buckle it on the baking net after the earthquake.

17. Take out the baking tray and tear off the tin foil.

18. Add 20g of sugar to the whipped cream until it becomes hard.

19. Divide the cake into two parts, one with butter and the other with butter.

20. Apply another layer of cream.