material
A: 4 egg yolks, 20g sugar, B: 60g oil, 60g milk, C: 4 egg whites, 60g sugar, a little salt, D: low flour 120g, 3g baking powder.
method of work
1, stir A to light yellow.
2. Slowly pour B into A, stirring while pouring until uniform. Then add 1/3 of the screened flour. Then repeat this step twice.
3. Beat the protein and salt in C together until wet and foaming. Then pour the sugar in C in three times and beat until it is hard and frothy.
4. Mix the protein of 1/3 with the yolk paste first, and then repeat this step twice.
5, preheat the oven, put the cake in the oven 150 degrees, bake 15 minutes or so.
6, take out the inverted buckle and let it cool, and you can eat it after demoulding.