1, Ingredients:

Eggs 5, 90g low gluten flour, 80g sugar (50g for whipping the egg white, 30g to add to the yolks), 50ml milk, 50ml salad oil.

2, Practice:

(1) Meringue: In a slightly larger whisk, put 5 egg whites, and beat them with an electric mixer until they form coarse peaks.

(2) egg white add 1/3 of the granulated sugar (****50 grams of sugar), turn to medium-high speed beat until fine foam, then add 1/3 of the granulated sugar, turn to high speed continue to beat until the state can be rendered grain.

(3) Finally, add the rest of the sugar, and continue to beat until the state of dry foam, that is, when lifting the whisk, the egg white can pull out a short upright tip.

(4) For the egg yolks, place 5 egg yolks and 30 grams of granulated sugar in a separate mixing bowl and beat with a hand whisk until the yolks lighten in color.

(5) Add 50ml of salad oil while mixing, and 50ml of milk while mixing.

(6) Finally, sift in 90g of low gluten flour and slowly whisk until smooth and creamy.

(7) When the egg yolk paste is finished mixing, take 1/3 of the meringue into the egg yolk paste disk, and use a rubber spatula to mix well; then take 1/3 of the meringue into the egg yolk paste disk, and use a rubber spatula to mix well.

(8) Finally, pour all the batter from the yolk batter dish into the remaining meringue dish, and mix well until smooth and creamy.

(9) Pour the batter into an 8-inch round cake mold, and gently shake it on the table to get out any large air bubbles.

(10) Preheat the oven for 10 minutes, and place the cake in the middle of the preheated oven, top and bottom heat, 170 degrees, 40 minutes.

(11) As soon as the cake is done baking, take it out of the oven with insulated gloves, place it on a table with a few high peaks, then invert it onto a baking rack and let it cool completely before removing it from the oven (you can use props to remove the mold).