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

4. Egg yolk paste: put 4 egg yolks and 30 grams of fine sugar into another eggbeater and beat them evenly with a manual eggbeater 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. Sieve 90 grams of low-gluten flour and slowly stir until smooth and fine without particles.

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

8. Pour all the batter into the egg yolk pan, and stir the remaining egg white cream pan completely until it is smooth, fine and free of particles.

9. spread oil-absorbing paper on the baking tray, pour the batter into the baking tray, lick it gently on the table, and shake out the big bubbles in the cake paste.

10. oven preheating 10 minute. Put the cake in the middle layer of the preheated oven and heat it up and down at 170 degrees for 40 minutes.

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