The practice of cake:

Ingredients: 80g low-gluten flour, 80g fine sugar and 6 eggs.

Adjuvant salt 1g lemon juice, a few drops of butter, 60g milk, 80ml.

1.

Put the butter softened at room temperature into a porcelain bowl and heat it at high temperature.

2.

Put a small fire on the gas stove and turn it off immediately after it boils.

3.

Sift the low-gluten flour into the above steps and mix well.

4.

Add a whole egg and stir well, then gradually add five yolk separated from egg white and stir well.

5.

Add milk in batches and mix well.

6.

Add a few drops of lemon juice and 1g salt to five egg whites. When electric egg beater is used to beat until coarse, add sugar until neutral, and lift the eggbeater with a small hook.

7.

Add one third of the beaten egg whites to the egg yolk paste, cut and mix well.

8.

Pour the batter into the remaining protein paste and stir well.

9.

Pour the batter into an 8-inch mold and shake the mold several times.

10.

Wrap the outer layer of the mold with tin foil and put it in a baking tray filled with cold water.

1 1.

Preheat the oven in advance, 150 degrees, fire up and down, and bake in the middle and lower layers for 80 minutes.

Cooking tips

Beat the eggs until they are neutral and foamed, and there is no need to beat them dry.