Beat the eggs in a water-free and oil-free basin first, and add the sugar together.

2. Heat the egg sugar to 40 degrees in water, and stir it with a manual eggbeater while heating to make it evenly heated.

3. After reaching the temperature, leave the end of the egg bath and stir with electric egg beater at medium speed until the volume expands twice and the egg liquid turns from yellow to pale white.

4. Use the eggbeater to lift the egg liquid, and in just a few seconds, you can draw eight characters on the surface and disappear, indicating that it has been sent away.

5. Sieve the low-gluten flour twice, and stir it evenly from bottom to top with a rubber scraper. Turn gently and quickly. It is not good to draw a circle to avoid defoaming.

6. Pour the cake paste into the cake mold until it is eight minutes full.

7. After the oven is preheated, bake the middle layer at 180 degrees for 20-25 minutes until the surface of the cake is golden yellow.