Oven lower middle layer, upper and lower 150 degrees, bake 55 minutes.
Main ingredient: egg yolk paste: 90 grams of milk, 90 grams of egg yolks, 50 grams of corn oil, 100 grams of low gluten flour
Auxiliary ingredients: meringue: 190 grams of egg whites, 80 grams of sugar, 1 gram of salt
1, ready to prepare the cake ingredients, milk and corn oil poured into a clean container, stirring with an egg pump until you can not see the obvious oil floating on the surface, so that both fully emulsify.
2. Then sift in the low-gluten flour.
3, with the egg pump mix well, using the egg after the method so that the organization of more delicate this step do not need to stir vigorously, to prevent the flour gluten.
4, and then add the egg yolks, mix well with a whisk to get a smooth, grain-free batter standby.
5, the next production of meringue, egg whites with salt into the state of fish-eye bubbles, add one-third of the sugar to continue to beat, beat until the volume doubled, and then add one-third of the sugar.
6, to be delicate meringue with obvious lines, and then add the rest of the sugar, continue to whipping, whipped egg white with obvious resistance, can be lifted up from time to time to judge the state of the beaten egg white, from the bottom of the basin slowly lifting the whisk, the egg white of the beating head into a small spike.
7, take one-third of the meringue to the yolk paste, because the density of the two are different, so add in stages, mixing techniques to pay attention to do not draw a circle, fishing bottom scrape the edge, rotate the beating bowl.
8. Then pour the mixed cake batter into the remaining meringue.
9, mix well.
10: Pour into eight-inch molds, gently shake the molds to level the surface, and then shake twice to remove large air bubbles.
11: Bake in preheated oven at 150 degrees Celsius for 55 minutes.
12: Take the cake out of the oven right away and shake the mold twice from a high place to remove the heat.
13: Invert the cake and let it cool, then unmold it.
14, finished picture.