2, to do the cake ingredients needed: 3 eggs, 90g of low-gluten flour, 50ml of milk, 50ml of salad oil, 80g of granulated sugar, granulated sugar should be divided into two parts as 50g and 30g.
3, the three egg whites, egg yolks to break up, and then separately in two larger than the bowl.
4, take 50g of sugar, pour one-third into the sugar, whisk on medium-high speed to beat the delicate foam, and then pour one-third of the sugar into the whipped egg white, high-speed beat 8 minutes, beat until the egg white foam pulled out a short and straight tip.
5, the other 30g of sugar poured into the egg yolks, stirring evenly, until the yolks lighten in color, and then inserted into the 50ml of salad oil and milk stirring, low-gluten flour filtered through a sieve and poured into the egg yolks, stirring as a batter
6, the whipped egg white inserted into the yolks in 3 times, adding the side of the mixing average.
7, stirred batter poured into the cake mold, upside down mold, the bubble shock out.
8, before officially baking the cake, first preheat the oven, the general preheating temperature and time is 150 ℃, about 7 minutes, and then the cake with the upper and lower heat 180 ℃ bake for 30 minutes, so the cake is ready.
9, if the preheating is not sufficient, the temperature inside the oven is not enough, it will affect the quality of the cake, if the preheating is too long, it will shorten the use of the life of the oven, so preheating time should be disposed of carefully.