2. Beat and mix well by hand.

3. Add 30g of milk and 1/2 tbsp of salad oil and mix well with hand beating.

4: Whisk the egg mixture to a light white color.

5: Mix the baking powder with the flour beforehand and sift it into the egg yolk mixture.

6, with a spatula, use the cut, turn the way to mix evenly, do not circle, so as not to flour gluten.

7, first beat the egg white into coarse bubbles, then add 30 grams of sugar. If you beat by hand, you can add two drops of white vinegar to help whipping.

8, keep beating until the protein bubbles become very fine. Inverted basin, and will not fall out.

9, take 1/3 of the protein paste to the flour paste in Figure 7.

10, with a rubber spatula, mix well.

11: Pour the batter into the remaining 2/3 of the egg white batter.

12, the same mixture, tossing well.

13, take a microwaveable glass bowl, brush the bottom with a thin layer of oil (anti-stick).

14, pour the cake batter into the container.

15, 2cm from the table height, downward wrestling a few times, in order to shock to beat the air bubbles.

16: Put it into the microwave oven and ding it for 4 minutes at 700w high heat.