60 grams of low-gluten flour

Xylitol 50g

Three eggs.

Salad oil 25g

A small amount of white vinegar (2 to 3 drops)

Practice of xylitol sponge cake

Weigh the required materials. Put a little oil on the cake mold.

Separate the egg yolk and egg white and put them in two water-free and oil-free containers. Put the container containing protein in the refrigerator for refrigeration.

Preheat the oven to 170℃.

Pour about one-third of xylitol into a container containing egg yolk, and send it to a fluffy and white state with warm water (about 60℃).

Take out the frozen egg whites and beat them with an egg beater until hard and foaming. During delivery, put the remaining xylitol in two or three times, and drop 2 to 3 drops of white vinegar. (For details, please refer to the sending of Qifeng cake protein. )

Scoop a small amount of beaten egg white and egg yolk paste, pour the mixed egg paste back into the container containing egg white, and stir evenly with a rubber scraper.

Sift in the low-gluten flour twice and mix well each time.

Spoon a small amount of batter into a container filled with salad oil and stir well, then pour the batter back into the container filled with batter and stir well again.

Pour the cake paste into the mold and bake in the oven 170℃ for about 20 minutes.