Ingredients: low-gluten flour 100g, 4 eggs.

Accessories: 60g of water or milk, 60g of salad oil, 4 tablespoons of tata powder1,80g of white sugar 10g, 2g of salt, 4 tablespoons of baking powder1,and 4 tablespoons of custard powder1.

1 Get all the tools and raw materials ready.

2, the low-gluten flour pounds 100 grams.

3. Weigh 80 grams of white sugar for egg whites and 10G for batter mixing.

4. Put 60 grams of water, 60 grams of oil, 2 grams of salt, and 10 grams of sugar into the container, fully disturb them evenly, and there are no oil particles, fully stir the sugar to melt, then pour in the egg yolk and fully stir them evenly.

5. Sieve in the low-powder screen.

6, fully stir evenly without particles, stir the batter well, at this time you can preheat the oven 145 degrees for 30 minutes.

7. Pour in Tata powder or a few drops of white vinegar and beat the protein, so that the protein is easier to send.

8. Add one-third of the sugar to the bubbles first, and then add one-third until it is a little smooth. Beat the sugar until it is tender and strong, and the triangle will not fall down.

9. Pour one-third of the beaten protein into the batter and stir it up and down evenly.

10, stir up and down evenly.

1 1, pour the evenly stirred cake paste into an 8-inch mold, and then shake it a few times 20 cm away from the table.

12, put it in a preheated oven, and adjust the heat up and down to 150 degrees for 20 minutes. When the cake rises obviously, adjust it to 160 degrees 15-20 minutes.

13. Shake it a few times after taking out the furnace, then back it up immediately, cool it for 30 minutes, and then demould it.

14, Qifeng cake after demoulding.

15, cut into pieces and enjoy.