The simplest method of making cakes in the oven is as follows:

Material preparation: 3 eggs, 45g low-gluten flour, 35g pure milk, 30g corn oil, 40g powdered sugar, lemon A few drops of juice and so on.

1. Separate the egg white from the egg yolk. The total weight of the egg with shell is 140 grams. The container for placing the egg white must be free of oil, water and impurities. When separating the egg white, be careful not to have a drop of egg yolk inside, otherwise it will be difficult. Dismiss.

2. Beat the egg yolks with a manual egg beater and then add 30 grams of corn oil and beat evenly. The corn oil can be replaced with sunflower oil, salad oil and other lighter-tasting oils, but butter is not recommended. , vegetable oil, olive oil. Add 35 grams of milk and mix well. Be sure to beat for a while to completely combine the egg liquid with oil and milk.

3. Add 45 grams of low-gluten flour and mix well. When mixing, use a whisk to gently stir back and forth in a z-shape. Do not stir in circles to avoid gluten formation. Lift the egg beater from the batter, and the batter will drip down easily and smoothly from the egg beater without any dry powder. The egg yolk batter is mixed successfully and set aside for later use.

4. Squeeze a few drops of lemon juice into the egg whites. Use an electric egg beater to beat the egg whites at high speed until the egg whites become a fine foam. Add one-third of the powdered sugar and continue using an electric egg beater. Beat at high speed. When the egg white foam disappears and becomes smooth and smooth, add one-third of the powdered sugar. Continue to beat with the electric mixer at high speed until wet peaks form. Add the last third of the powdered sugar.

5. Continue to beat the egg whites until fine lines appear. Use the electric egg beater to use a low setting and beat for a while. When you feel some slight resistance, stop beating to avoid defoaming and pick up the egg beater. Take a look and see that there are small upright corners and the whipping is complete.

6. Use a silicone spatula to add one-third of the egg whites into the egg yolk paste and stir evenly. Do not stir in circles to avoid defoaming. Stir from the bottom like stir-frying. Do not stir too hard and use gentle techniques. Pour all the mixed egg yolk paste into the beaten egg whites, and mix evenly as before, moving quickly and lightly.

7. Pour all the mixed egg yolk paste into the beaten egg whites, and mix evenly as before, moving quickly and gently. After leveling, if there is any dripping batter on the edge of the mold, wipe it clean, otherwise it will affect the height of the hurricane.

8. Put the mold into the preheated oven and bake the middle and lower layers at 130 to 140 degrees for 45 to 50 minutes.

9. After the cake is baked, quickly take it out of the oven while wearing heat-resistant gloves, drop it vertically to shake off the heat, and then immediately place it upside down on a drying net until it cools down.