6 inches of ingredients

Three eggs.

50 grams of low-gluten flour

35 grams of corn oil

40 grams of milk

55 grams of fine sugar.

5 grams of corn starch

working methods

1. Separate the egg white and yolk, put them in a clean basin without water and oil, and freeze the egg white basin in the refrigerator to get a layer of small ice cubes.

2. Add milk and corn oil into the egg yolk basin, mix well, sift in low-gluten flour, and mix well in zigzag.

3. Preheat the oven to 135 degrees.

4. Add a few drops of lemon juice or white vinegar to the egg white and start stirring. Beat at low speed until big fish's eye-shaped bubbles appear, add one third of fine sugar, adjust at high speed with an egg beater, add one third of fine sugar until most dense bubbles appear, continue to beat at high speed, add the last third of fine sugar and corn starch when the texture appears slightly, continue to beat, observe the protein state, and beat until the egg beater is lifted and the head is small and sharp.

5. First, add one third of the egg white cream to the egg yolk paste, stir it evenly with a spatula, and then pour it back into the remaining egg white cream and stir it evenly.

6. Pour the cake paste into a 6-inch mold, shake it on the table a few times, shake out bubbles, and bake it in a preheated oven at 135 for 50 minutes, middle and lower layers.

7. After the cake is baked, shake it on the table a few times, then cool it upside down, and then demould it.