2. First, wrap the 1 1 inch rectangular cake mold with tin foil, and then put baking oil paper in the mold, which is convenient for taking out the cake, because the finished product is soft and tender.
3. Put the corn oil into a container and heat it with a microwave oven. To do it well, we must use a thermometer to control the temperature. If the temperature is too high, the cake paste will thicken, which will affect the growth and height. If the temperature is not enough, it should not be lower than 75 degrees. Pour the oil into the basin, sift in the low-gluten flour, and beat the eggs by hand until there are certain lines on the surface. Then add the milk and continue to stir evenly.
4. Stir well, add the egg yolk, put the egg white in another waterless and oil-free basin for later use, and add the egg yolk and stir well.
5. Put the egg white in a basin without water and oil, and send it with a manual eggbeater or chef's machine. Adding some sugar to the coarse foam, continuing to send it to the fine foam, and adding the remaining sugar, corn starch and lemon juice can make the protein more stable and remove the fishy smell. The hair is distributed around 8, and the hair is hard, but it is still in a very delicate state.
6. Put part of the protein into the egg yolk paste and cut it. Then pour it back into the egg white, continue to cut and mix evenly, and remember not to stir.
7. Slowly pour the cake paste into the mold from a height of 20 cm. Using water bath method, put the cake mold into a deep dish and put it into the oven. Pour boiling water into the deep dish, and the water level is in the middle of the cake mold. Bake in oven 150 degrees for 60 minutes.
8. After one hour, the baked cake has color on the surface, but it will not shrink back, that is, it is completely baked.
9. After taking out the mold, hold the baking paper by hand, take out the cake, put it on the clothes rack, tear off the paper on the side, air it for a while, and then cut it and eat it.