Preparation tools: 2 deep wide-mouth egg beating pots (one for egg whites and one for egg yolks), manual egg beater 1 each, electric egg beater 1 each (you will find it so simple to send egg whites), a 6-inch cake mold with movable bottom, and a stirring spoon 1 each.
Practice:
1. Separate egg whites from egg yolks. Pay attention to the fact that egg whites must not be mixed with egg yolks, and there must be no oil or water in the egg beater and eggbeater, otherwise it will be in vain.
2. First, add a little salt to the egg white, which will help to refresh it. Then use electric egg beater to beat (beating in one direction), which includes three steps (1. Beat until the egg white has big fish eye bubbles, add 12g sugar; 2 Beat until the egg white has small fish eyes, add12g sugar; 3 when the egg white has lines, add 12g sugar), and finally hit the egg bowl upside down until the egg white will not flow out. Beating egg whites is the biggest headache for many beginners. You'll feel it after a few more calls.
3. Add 18g of sugar, flour, oil and milk to the egg yolk, and mix evenly with a manual whisk.
4. Add the beaten egg whites into the yolk paste for 2-3 times, and stir with a stirring spoon, being careful not to stir, otherwise it will defoam.
5. Pour the mixed egg yolk and egg white into the cake mold, and shake it hard on the table several times to shake out the bubbles inside.
6. Preheat the oven at170 degrees. When the heating tube of the oven turns black, you can put it in, adjust the temperature to 160 degrees, and bake for about 40 minutes. Stick chopsticks into the cake, just don't stick chopsticks.
7. Remove the cake mold, drop it on the table a few times, then back it up immediately, and then cool and demould it.