1. Prepare all ingredients
2. Separate the egg yolk and the egg whites, then use an electric whisk to beat the egg yolks evenly, then pour in white sugar and continue to beat, then pour in rapeseed oil, then beat and then pour milk to beat evenly
3. Melt 100 grams of cake flour and baking powder together. Use a strainer to pour the cake flour into a bowl with egg yolk paste. Use a spatula to stir from bottom to top, then use it in a large bowl with egg whites. The electric whisk turns into white color and then pours the white sugar in three times. Pour the white sugar in three times. When the egg white becomes viscous, take the bowl of the egg yolk paste and use a spatula to dig out one third of the egg white to the egg yolk paste Inside the basin
4. Stir continuously from bottom to top, then slowly pour the egg yolk paste into the egg white bowl and continue to stir. When the mixing is complete, take the empty box of the cake mold and slowly pour the egg yolk paste into the mold Then adjust the oven temperature to 100 degrees in the box, middle level, bake up and down, preheat for 15 minutes, wait for the oven to preheat, pick up the cake mold box before putting the cake in for baking, gently shake it on the table twice and then Put the cake in the baking tray, put on heat-proof gloves and put the baking tray in the oven
5. When the cake is ready, it can be taken out and eaten directly or used for decorating flowers.
6. Reminder: Just two or three drops of pigment will do. Don’t give too much pigment.
