The inside of Qifeng cake is very wet, because there is something wrong with the making method. The following is a detailed production method, and the problem can be solved by following the steps below. The specific operation is as follows:

1. First prepare two containers, five eggs, 50ml of milk, 80g of sugar, 50ml of salad oil and 90g of low-gluten flour.

2, separate the egg yolk, often make a cake to prepare an egg yolk separator, which is very convenient.

3. Break the yolk, add 30 grams of sugar and 50 ml of salad oil, and continue to stir.

4. Sieve 90 grams of low-gluten flour, stir it evenly, and beat it with an egg beater until it is fine and particle-free.

5, send the egg whites, add 50g sugar in three times during the sending process, and beat the egg whites until they can stand on the eggbeater.

6. Add 1/3 beaten egg white cream to the egg yolk liquid and stir evenly from bottom to top without too much force.

7. Continue to add 1/2 egg white cream to the egg yolk liquid, and copy evenly from bottom to top, then pour all the evenly mixed egg yolk liquid into the remaining egg white cream and continue to copy evenly. Then pour it into an eight-inch cake mold and gently shake out the bubbles.

8. Finally, preheat in the oven 165 degrees 10 minutes, and bake at 165 degrees for 30 minutes. So the prestige cake is ready.