1. Prepare ingredients: 100 grams of low-gluten flour, 3 eggs, 40 grams of sugar, and 15 grams of vegetable oil.

2. Put three eggs and white sugar into a large bowl without water and oil, add three drops of lemon juice or white vinegar, and prepare to beat.

3. Use an electric egg beater to beat the whole egg. When the egg is beaten in place, lift the egg beater and the egg liquid will not drip quickly.

4. And after the egg liquid is dripped, the traces will not disappear immediately. It is recommended to use an electric egg beater, which takes about 14 minutes.

5. Sift the flour into the egg batter.

6. Use a rubber spatula to cut up and down, being careful not to draw circles.

7. Add vegetable oil, such as corn oil, sunflower oil, etc.

8. The mixed batter should look like this. Use a spoon to pour the batter into the mold, filling it eight-quarters full.

9. After the water in the steamer is boiled, put the steamer tray together with the mold into the steamer. Steam over high heat for 10 minutes, then simmer for 3 minutes.

10. The steamed cake did not shrink or collapse. Extended information

1. To prevent the cake from shrinking, you need to control the temperature and time of the oven when baking the cake. Otherwise, if the cake is not cooked or the cake is dried out, it will cause shrinkage. shrinkage situation. In addition, mixing the batter evenly can also effectively prevent the cake from shrinking. After taking the cake out of the oven, turn the mold upside down and wait for the cake to cool before demoulding.

2. The most important thing is to control the temperature of the oven and the baking time when baking the cake, because if the cake is not completely baked or is baked too dry, it will cause shrinkage. It takes repeated practice to master the correct heat and duration. In addition, stirring the batter thoroughly when making cakes can also effectively prevent the cake from shrinking.