Materials

Ingredients: 4 eggs, 35g of low gluten flour, 50g of sugar (add to egg whites), 30g of sugar (add to egg yolks), 30g of salad oil, 30g of milk, Baking: middle of the oven, top and bottom, at 180 degrees, for about 15 minutes

Practice

1. Separate the egg white from the yolk. Make sure the bowl with the egg whites is free of oil and water (when I took this step-by-step picture, I halved the portion, so there are only two eggs in the picture).

2. Add the sugar to the egg whites in three batches and whip them until they form wet peaks with curved corners. Then put it in the refrigerator to chill. (The refrigerator can prevent the egg white foam)

3, egg yolks add the rest of the granulated sugar, beat well. Add milk and salad oil and beat well.

4, sift in the low-flour, and mix into a uniform batter.

5. Sheng 1/3 of the egg white into the egg yolk batter, gently mix with a rubber spatula, and then pour the batter back into the egg white bowl, and continue to use a rubber spatula to mix well.

6. The batter is thick, creamy, and even.

7. Put the batter into paper cups, 5 or 6 full. Don't overfill them. Bake in a preheated 180 degree oven for about 15 minutes, until the tops are golden brown.

8. When the cake is cooled, insert a small round hole into the center of the cake and squeeze the vanilla cream filling inside. Squeeze until the top of the cake is slightly puckered. After pulling out the laminating nozzle, the vanilla cream filling will be slightly overflowed on the surface, forming a small dot. Finally, sprinkle some powdered sugar on the top of the cake and serve.