1. Take the eggs out of the refrigerator in advance, separate the egg white from the yolk, add corn starch, baking powder and salt into the low-gluten flour, mix well and sieve for later use;

2. Add 20g of white sugar into the egg yolk and stir evenly, then add salad oil and milk for 3-4 times and stir until the egg yolk liquid is uniform and viscous without oil-water separation;

3. Gently add flour, quickly cut and mix evenly, and flour particles cannot appear in the liquid. At this time, the oven can be preheated to 180 degrees;

4. Add lemon juice to the egg white, beat it into fish-eye bubbles with an egg beater, then add 20 grams of white sugar, and add the remaining 40 grams of white sugar once every 1-2 minutes, and add it twice until the protein hardens and bubbles. When the eggbeater is lifted, the protein at the top will stand in a triangle and will not bend;

5. Take out 1/3 egg white and mix with egg yolk, cut and mix evenly with a rubber scraper, and then pour the mixed batter into the egg white and quickly cut and mix evenly;

6. Immediately pour into the cake mold, put it in the middle layer of the oven, bake at 180 degrees for 40 minutes, take it out immediately after baking, cool it and demould it;

Many decorative cakes (cream fruit cakes), cheesecakes and Mu Si cakes will be backed by Qifeng cakes, so Qifeng cakes are relatively basic and important in desserts.