2. Pour in 1 grams of white sugar and beat it with electric egg beater.

3. Tools, containers and ingredients used for sending must be free of oil and water. Tip: When sending away, the whisk will beat obliquely, and the sending speed will be much faster.

4. Send the egg mixture until the egg beater is lifted, so that the dripping of the egg paste is not easy to disappear.

5. Sieve 1g of low-gluten flour into the egg paste for three times, and stir with a scraper at a constant speed back and forth or left and right until the flour and egg liquid are basically mixed evenly.

6. Prepare an 8-inch cake mold, brush a layer of corn oil in advance, pour in the prepared egg paste and fill it with seven minutes.

7. Put the mold into the oven preheated in advance, and cover the mold with aluminum tissue paper, so that the surface of the cake is not easy to scorch.

bake at 8℃ and 165℃ for 5 minutes. The specific time depends on the size of the oven and the mold. Insert the bamboo stick vertically in the middle of the cake and pull it out until it is dry.

9. Invert the baked cake on the grill, cool it, and then invert it and demould it. The cake with golden color and soft taste is ready.