1. 10 grams of water and oil, sugar, whipped and mixed
2. Sift in low powder
3. Separate egg yolk and egg white with a spoon
4. Stir until there are no dry powder particles, add 2 egg yolks
5. Add the egg yolk for the second time and mix well
6. The mixed egg yolk paste is smooth and smooth
7. Add a few drops of white vinegar to the egg whites
8. Add the remaining 40 grams of sugar at a time
9. Beat until dry foaming (lift the egg beater meringue as shown in the picture to form a small vertical triangle)
10. Spoon one-third of the meringue into the egg yolk batter, turn it upside down and mix well
11. Pour it back into the meringue dish and mix well. It is also a method of turning up and down, without making a circular motion. Preheat the oven at 150 degrees after mixing the batter
12. Put the mixed batter into one-third of the 8-inch round mold, sprinkle half of the black currants dry, and then a third of the batter, and then sprinkle the remaining black currants dry, pour the remaining batter
13. Smooth the surface and knock the mold twice to shake out large bubbles on the surface
14. Put it in the preheated oven and fire up and down at 130 degrees for 30 minutes, then turn to 150 degrees for 25 minutes. During the baking process, the cake will swell up to the highest point, and then fall back. After returning, it can be baked at any time depending on the color of the surface.
15. After the oven is out of the oven, knock down twice at a height of about 10 cm to let off the gas inside the cake, then immediately let it cool down.
16. After letting cool, the demoulding knife will be demoulded, and it can be cut into pieces and eaten.
Tips:1. The egg yolk and egg white must be sent separately, white vinegar can be added or not, it is easy to beat the egg whites if added. If the egg white is stained with water, oil, or egg yolk, it is difficult to pass;
2. Pay attention to the fire when baking. The temperature and time are for reference only, and the operation depends on the specific conditions.
