1. Separate the egg white and egg yolk in two water- and oil-free containers
2. Egg yolk with brown sugar water, corn oil
3. Sift in low powder
4. Stir until there are no particles, never stir in a circular motion
5. Squeeze the egg whites into a few drops of lemon juice
6. Make a big bubble
7. Add sugar for the first time
8. Beat until fine bubble and add sugar for the second time
9. Beat until it is delicate, add sugar for the third time, and add sugar in three times.
10. Beat until you lift the whisk into an upright triangle, the undercut will not flow out
11. Take one third and mix well in the egg yolk paste
12. Pour the mixed cake batter into the egg white batter and mix well
13. Stir evenly, pour it into the container, and smash it vertically on the table a few times. Mine just didn’t fall well. There are big bubbles inside. The oven is 160 degrees for 20 minutes. My temperature is set by the oven itself, according to the temperament of the oven. Set ha
14. Take out the upside-down button after baking, and then take it out after it’s cold. Mine was broken because of anxiousness.
15. I was in a hurry to make this cake, but the girl didn’t make the cake when I made it. I will post the process when I make a beautiful one next time.
Tips:The egg whites will not move until the tip of the whisk is lifted. If it is bent, it has not been beaten yet, so continue to beat.
Don't make a circle when mixing the flour in the egg yolk paste
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