Practice:
The first step: the first four egg whites with a whisk will be beaten into ice-cream-like egg whites (be sure to beat enough, about 20 minutes or so bar, the better the better, the better the cake results); (yolks in a separate bowl spare)
The first step is to put two drops of vinegar into the beaten ice-cream-like egg white and stir it, just stir it well;
The third step is to put the flour and sugar into the mixture and stir it well;
The fourth step is to put the yolks of the eggs into the mixture and stir it well;
The fifth step is to put a half-spoonful of peanut oil into the mixture, just stir it well.
Then the pan has been cleaned and cooled dry and cake molds wipe a layer of oil (to prevent good cake sticking to the top, well after the easier to take down), placed on the induction cooker, the mixing of the ingredients poured into the cover. Open fire, first open 130 degrees for 10 minutes and then adjusted to 100 degrees for 30 minutes and then adjusted to keep warm for 10 minutes on it. My family's induction cooker has baked cake on the direct press Jian on the line, huh... Well after the cake out of the turn over and then keep warm for 10 minutes out of the pan better! </SPAN>