1, peel and seed papaya, and beat it into paste with a blender for later use. Put five egg whites into a slightly larger eggbeater and beat them with electric egg beater until they are dry and foaming, that is, lift the eggbeater, and the egg whites can pull out a short and upright sharp corner.

2. Put 5 egg yolks and 30 grams of fine sugar into another egg beater, and mix well with the hand beater until the egg yolks become lighter.

Add 40ml salad oil (which can be replaced by corn oil) while stirring, and 50ml papaya sauce while stirring.

Finally, sift in 90 grams of low-gluten flour and stir slowly until it is smooth and fine without particles.

3. After the egg yolk paste is stirred, put 1/3 protein cream into the egg yolk paste pot and stir it evenly with a rubber scraper; Then take13 of the egg white cream and put it into the egg yolk paste pot, and stir it evenly with a rubber scraper.

4. Finally, pour all the batter in the egg yolk paste tray into the remaining egg white cream tray and mix well until it is smooth, fine and particle-free.

Pour the batter into an 8-inch round cake mold, put it on the table and gently bite it to shake out the big bubbles in the cake batter.

5. Preheat the oven for 10 minutes, put the cake in the middle layer of the preheated oven, and bake at 170 degrees for 40 minutes.

6. After the cake is baked, take it out with insulating gloves, put it on the table a few times, and then buckle it upside down on the grill. After the cake is completely cooled, it can be demoulded.