6 egg whites, tata powder 1 tsp, sugar120g, milk14 cups, a few drops of vanilla extract, 90g of low-gluten flour, and salt14 tsp.

Practice:

1. Put the protein and tartar powder in a steel basin, and do not touch any oil, water or egg yolk (otherwise it will not make hair).

2. Beat the egg whites with an egg beater. Beat 1 min and then add sugar to continue beating.

3. Beat for 6~7 minutes until wet foaming (that is, the eggbeater picks up the protein tip and droops), which does not need to be hard foaming like sponge cake.

4. Remove the whisk, add the milk and vanilla extract, and gently mix well with a rubber spatula.

5. Sieve in the flour and salt, mix well, just mix well, don't stir too much.

6. Pour the batter into a 9-inch hollow circular model and smooth the surface.

7. Bake in the oven at 190℃ for 25 minutes. When the surface is cracked and slightly burnt, it will be cooked as soon as it is sexual.

8. Cut around the model with a knife, turn it over and throw it hard, and the cake will fall out. The cake is tough and won't break.