Ingredients: egg white 190g, egg yolk 120g, salad oil 60g, baking powder 1g, low-gluten flour 80g, sugar 90g, milk 60g, salt 0.6g, starch 18g?

Step 1: Add the milk into the egg yolk and stir well.

Step 2: Pour the salad oil and stir for a while, so that the egg liquid, milk and oil can be completely blended.

Step 3: Add starch, baking powder and salt while sifting in the low-gluten flour and stir well.

Step 4: Stir until it is relaxed and smooth.

Step 5: Add? Send after the sugar, and then add it when the foam is big? The sugar continued to be sent.

Step 6: add the last when you hit the delicate point? Sugar, and finally send the egg white to hard foaming.

Step 7: the egg white is in a good state, and it is short and upright.

Step 8: Take out the beaten egg whites? Stir well in the egg yolk paste, and then pour into the remaining egg white.

Step 9: Gently stir evenly from bottom to top, and do not stir in circles to avoid defoaming.

Step 10: Stir evenly and pour into the mold.

Step 11: Put cloth on the table to shake out big bubbles.

Step 12: Finally, put the cake paste into an oven preheated to the temperature of 180 degrees and the temperature of 170 degrees in advance to bake for about 30 minutes, take it out and pour it on a cooling net to cool it thoroughly before demoulding.