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Ingredients

65g low-gluten flour

55g oil

5 eggs

10g cornstarch

50g milk

60g white sugar

a few drops of white vinegar or lemon juice

Production steps

1Place the oil in the microwave on high power for 1 minute, then quickly sift the low-gluten flour and cornstarch into the oil, and stir until smooth.

2Add 50g milk and 5 egg yolks to the above mixture of flour, and stir until smooth.

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3Before beating the egg whites, you can add a few drops of white vinegar or lemon juice (you can actually not add it). Then add the white sugar three times to the egg whites. The first time use low-speed beating, the second time use high-speed beating, and the third time use low-speed beating until stiff peaks form. Then place the beaten egg whites aside for a while.

4Divide the beaten egg whites into three parts and add them to the flour through flipping and mixing, slowly stirring them until smooth, and must not be rushed.

5Pour the mixed ingredients into the mold (preferably 8 inches), actually novice do not suggest adding oil paper around the mold because the cake is not easy to rise. Then shake a few times, knock out small bubbles.

6Place a water-filled tray under the lower layer of the oven, preheat to 180°C for 10 minutes. Since the lower layer is placed with a water-filled tray, the lower fire is set to 140°C-150°C, and the upper fire is 130°C, and it takes 70 minutes!

Tips

1Due to different oven temperatures and baking times, it is recommended to make multiple times to adjust.

2When preparing ingredients, ensure that the container is free of oil and water, otherwise it is easy to fail.

3The number of eggs depends on the size of the eggs. If you use small eggs, you can follow the ratio directly; if you use larger ordinary eggs, it is recommended to use 4 eggs, and you can add 5-10g of sugar additionally.