1, ingredients: 3 eggs, a little lemon juice, 65 grams of low gluten flour, 1/3 bowl of water, 50 grams of sugar, corn oil 2 tbsp, 1 sheet of plastic wrap, 6-inch cake mold (live bottom) 1.

2, with the electronic weighing scale, the required low gluten flour, sugar, three egg yolks, egg white separated, egg white should be put into a water-free oil-free container. 6-inch bottom of the living bottom of the mold wrapped in a piece of tinfoil standby. Pour the three egg yolks into a whisk bowl and pour in 2 tablespoons of corn oil, mix well with a whisk to incorporate fully, then add 1/3 of a small bowl of water and continue to mix well.

3. Sift the gluten-free flour through a sieve and stir with a hand whisk in a zig-zag pattern until there is no dry flour. Next, whip the egg white (during a few drops of lemon juice to fishy), with an electric mixer to beat the egg white to coarse peaks add 1/3 of the sugar continue to beat to fine peaks and then add 1/3 of the sugar to continue to beat, when lifting the beaters egg white hanging whisk with the third time the sugar, beat to the end of the lifting the beaters is a small tip of the upright on the can.

4, scoop 1/3 of the egg white to the egg yolk batter, using the method of flipping (as usual frying), mix well, and then add the remaining egg white continue to quickly mix well. Pour the cake batter into the mold, leave the table a little fall out of the large air bubbles, cover with plastic wrap, into the boiling steamer, cover the pot with a lid on high heat for 30 minutes.

5, 30 minutes after turning off the fire, simmer for 5 minutes and then open the lid, the cake mold out, inverted and cooled off, steamed cake is ready!