1. Put all ingredients A (90g whole egg, 30g egg yolk, 65g superfine almond meal, 50g sugar) into a basin and mix well;
2. Beat with an electric whisk until the sugar melts, the volume becomes larger, and the color turns white to a thick paste;
3. Ingredient B (50 grams of egg white, 40 grams of sugar, a little lemon juice, a little salt), add a little lemon juice and salt to the egg whites, add sugar in two portions, and beat until hard foaming;
4. Take part of the egg whites and mix with material A, then pour in the remaining egg whites, cut and mix evenly;
5. In material C, sieve high and low flour, then sift into egg batter, cut and mix evenly;
6. Slowly pour the melted butter into the batter, cut and mix evenly;
7. Pour into the mold and shake off the bubbles gently;
8. Put it into the preheated Changdi Baking man CRTF32K oven at 170 degrees for 23 minutes.
Tips:1. Please refer to your own oven for specific time and temperature;
2. Be sure to use superfine almond flour, otherwise the almond flour will be too coarse and the cake will taste rough;
3. If you use this mold to make it, you can choose to double the amount, and the batter is only half of the mold.
