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1. Separate the egg whites and set aside. The egg white bowl must be oil-free and water-free, otherwise it will affect the flow.
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2. Add the separated egg yolk to milk, 19 grams of sugar, corn oil, and stir well. Stir to fuse.
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3. Sift low-gluten flour into the stirred egg yolk paste.
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4. Mix the egg yolk paste well and set aside. (Now you can go to preheat the oven, preheat the oven 150 degrees.)
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5. When the egg white is turned into a thick bubble, add one-third of the sugar and continue to beat it.
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6. Add the remaining half of the sugar when it's a little bit delicate, and start mid-range to pass it.
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7. When it's more delicate, add the last white sugar. Dismissed low-end.
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8. The egg whites are sent like this so that the corners will not fall when you pull them up, so that's it. It must not be overdone. Otherwise the food will be rough. The cake will be very rude (･ิϖ･ิ)っ
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9. Add one-third of the egg whites to the egg yolk paste and start to mix it with a soft silicone knife. You can also use cutting and mixing. (Remember not to stir.)
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10. Pour the egg yolk paste that has just been mixed into the egg white bowl, then start toss and cut. The technique should be light and the action should be fast.
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11. Pour the mixed cake batter into an 8-inch mold, shake it vigorously, and then poke the air bubbles on the surface with a toothpick.
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12. Put it in the pre-booked oven, and bake the middle and lower layers at 150 degrees for about 60 minutes.
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13. The cake is ready, take it out upside down.
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14. You can use two bowls as the bottom, with the cake upside down on top, so that there will be no marks on the surface of the cake.
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15. I demoulded it by hand, so the periphery looked very flat.
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Tips:The mixing method should be light, and the egg yolk paste should not be stirred for a long time, as it will tend to become gluten.
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