Ingredients: 5 eggs, 90g of low-gluten flour, 80g of fine sugar (50g of egg white and 30g of yolk), 50ml of pure milk and 50ml of salad oil.

Bake cakes in the oven (the way of Qifeng cake);

1, protein cream: put five proteins in a slightly larger whisk and beat until coarse with electric egg beater.

2. Add 1/3 fine sugar (* * 50g sugar) to the egg white, turn to medium-high speed and beat until fine foam, then add 1/3 fine sugar, and turn to high speed and continue beating until lines can appear.

3. Finally, add all the remaining sugar and continue to beat until it is dry and foaming, that is, when the eggbeater is lifted, the protein can pull out a short and upright sharp corner.

4. Egg yolk paste: put 5 egg yolks and 30 grams of fine sugar into another egg beater and beat evenly with a manual egg beater until the color of the egg yolks becomes lighter.

5. Add 50 ml of salad oil (corn oil can be used instead) while stirring, and then add 50 ml of milk while stirring.

6. Finally, sift in 90 grams of low-gluten flour and slowly stir until it is smooth and fine without particles.

7. After the egg yolk paste is stirred, put 1/3 protein cream into the egg yolk paste pot and stir evenly with a rubber scraper; Then take13 of the egg white cream and put it into the egg yolk paste pot, and stir it evenly with a rubber scraper.

8. Finally, pour all the batter in the egg yolk paste tray into the remaining egg white cream tray and mix well until it is smooth, fine and particle-free.

9. Pour the batter into an 8-inch round cake mold and lick it gently on the table to shake out the big bubbles in the cake paste.

10, preheat the oven for 10 minutes, put the cake in the middle layer of the preheated oven, and bake at 170 degrees for 40 minutes.

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Tip:

1, the plate that sends the protein must be water-free and oil-free, and the yolk cannot be mixed in the protein, otherwise it will affect the delivery of the protein;

2, the protein must be dry (adding one or two drops of white vinegar or lemon juice when sending protein can help the protein to be easier and more stable);

When mixing the batter, you should turn the batter from bottom to top. Do not stir violently to avoid defoaming;

4. When stirring, don't add all the protein at once, so it is not easy to stir evenly and it is easy to defoam the protein;

5, baking hurricane cake must use sticky mold, never use non-sticky mold or grease the mold, because the cake is difficult to climb, which in turn will fall out and shrink together;

6. Qi Feng's batter contains a lot of water and needs to be baked at low temperature for a long time;

7. The baked cake should be reversed immediately, and it can only be demoulded after it is completely cooled, otherwise it will collapse easily.