Ingredients?

5 eggs

90 grams of low-gluten flour

80 grams of fine sugar (50 grams for beating egg whites , 30 grams added to egg yolk)

Pure milk 50ml

Salad oil 50ml

Step 1

Meringue: in a slightly larger size Put 5 egg whites into the egg-beating plate and use an electric egg beater to beat until coarse foam

Step 2

Add 1/3 of the fine sugar to the egg whites (*** 50 grams of granulated sugar), turn to medium-high speed and beat until fine foam, then add 1/3 of the fine sugar, turn to high speed and continue beating until texture can appear

Step 3

Finally Add the remaining sugar and continue beating until it reaches a dry peak state, that is, when the egg beater is lifted, the egg whites can pull out a short, upright peak.

Step 4

Egg yolk paste: Put 5 egg yolks and 30 grams of fine sugar in another egg beating plate, beat with a manual egg beater until the egg yolk color becomes lighter.

Step 5

Add 50ml of salad oil while stirring (corn oil can be used instead), and then add 50ml of milk while stirring.

Step 6

Finally, sift in 90 grams of low-gluten flour and stir slowly until smooth and fine without particles.

Step 7

After the egg yolk paste is mixed, put 1/3 of the egg yolk cream into the egg yolk paste plate, stir evenly with a rubber spatula; then add 1/3 of the egg yolk cream into the egg yolk paste plate. Pour the egg yolk paste into the plate and mix evenly with a rubber spatula.

Step 8

Finally, pour all the batter in the egg yolk batter pan into the remaining meringue pan, and mix thoroughly until smooth and fine without any particles.

Step 9

Pour the batter into an 8-inch round cake mold, tap it lightly on the table a few times to pop out the big air bubbles in the cake batter.

Step 10

Preheat the oven for 10 minutes, put the cake into the middle layer of the preheated oven, heat up and down, 170 degrees, for 40 minutes.