Need to split the egg whipping, that is, separate the egg yolks and egg whites, using an electric whisk to whip the egg whites at high speed, you can whip very fluffy, egg yolks mixed with flour, water and oil, and then mixed with the whipped egg whites, so that the cake is particularly fluffy, the organization is very fine, and the hair is very high.

Practice:

1: first of all, the egg white yolk separation, need to pay attention to is the egg white of the inside can not have yolk, otherwise it will fail.

2: Add corn oil to the egg yolks and whisk in one direction, whisking until the yolks are fully emulsified.

3: Then add the milk and one-third of the sugar and continue to mix well.

4: In add sifted low gluten flour, flour must be sifted, there are others will have small lumps.

5: and then continue to mix with a hand-held whisk, Z-shaped or S-shaped to the batter uniformly fine

6: yolk paste after the good put aside, the separated egg whites to add the rest of the sugar, salt and lemon juice

7: with a hand-held whisk to about 6 into the wetness of the medium, you can pull up a sharp corner of the shape can be, be sure not to hit the over or did not! Whip.

8: Take 1/3 of the meringue and add it to the yolk mixture, stirring well.

9: Add the rest of the meringue to the egg yolks and mix well.

10: The final batter is fine and has a certain consistency, and can be stacked up

10: Pour the cake batter into the molds, eighty percent full, and then shake the molds twice to get rid of small air bubbles.

11: Put into the preheated oven, upper and lower heat 170 degrees, six inches of baking 30 minutes, 8-inch 37 minutes or so, until the surface of the golden brown on it.

12: After baking, remove from the oven and micro-shake the mold, inverted on a wire rack.

13: Thoroughly cooled before unmolding, so that the baked cake embryo is the most perfect