Low gluten flour 95g fine sugar 60g

5 eggs and 75g milk.

A few drops of corn oil 35g lemon juice.

How to make an 8-inch prestige cake?

Prepare all kinds of materials and sift the flour for later use.

Egg white and egg yolk are separated.

Beat the egg yolk, add milk and oil, and stir well. Add 1/4 sugar and sifted low flour.

Stir up and down, don't circle, mix it gently for use. Don't push hard, or you'll get stiff.

Beat the egg whites with an egg beater until the fish's eyes are bleb. Add 1/3 of the remaining sugar before beating.

Add 1/3 white sugar when the egg white is beaten like this, and then send it away.

When the egg white is beaten like this, add all the remaining white sugar and then send it away.

The egg white doesn't drip down when you hit this upside-down bowl. Congratulations, it shows that your egg white has been beaten.

Put 1/3 of the egg white into the egg yolk and stir it evenly. Stir it up and down or in half a circle. Don't stir it in circles (stirring in circles will eliminate foam).

Pour all the egg yolk liquid into the egg white and stir well. (Still mix up and down or stir in half a circle)

Pour it into the cake mold to smooth the surface, shake it on the table and let the bubbles come out into the oven.

The oven was preheated ten minutes in advance, and I baked it at 160 degrees for 70 minutes.

My cake is out of the oven. It smells good.

Turn it upside down and let it cool completely.

Demoulding.