Preparation materials: 90g of low-gluten flour, 70g of milk, 60g of corn oil, 80g of powdered sugar, 5 eggs, a few drops of lemon juice, 1 8-inch cake mold.
Production steps:
1. Separate the egg white from the yolk. Containers for egg whites must be free of oil, water and impurities. When separating the egg white, be careful not to have a drop of yolk in it, otherwise it will be difficult to send it away.
2. Beat the egg mixture evenly with an egg beater, then add corn oil and mix well, then add milk and mix well. Be sure to beat for a while and thoroughly mix the egg mixture with oil and milk.
3. Add low-gluten flour and mix well. When stirring, gently stir it back and forth in a zigzag shape with an egg beater. Don't stir in circles to avoid gluten. Lift the beater from the batter, and the batter will fall off easily and smoothly, without dry powder. The egg yolk paste is successfully mixed and set aside.
4. Stir the egg whites with electric egg beater at high speed until they are fine and bubbly, and add one third of powdered sugar.
5. Use electric egg beater to continue high-speed hair. When the egg white foam disappears and is fine, add one third of powdered sugar.
6. Continue to beat the egg whites until fine lines appear. Electric egg beater will switch to low gear and send them for a while. When he feels a little resistance, he will stop sending them to avoid defoaming. Pick up the eggbeater, have a look, show an upright small sharp corner, and send them to finish.
7. Take one third of the protein with a silicone spatula and put it into the egg yolk paste and stir well. Don't stir in circles to avoid defoaming. Stir from the bottom like cooking. Don't mix too much, but be light.
8. Pour the prepared batter into the mold, put it into the preheated oven, and bake the middle and lower layers at 130 to 140 degrees for 1 hour.
9. After the cake is baked, put on insulating gloves and quickly take the cake out of the oven, cool it backwards and demould it.
10, finished product drawing.