1. Prepare materials
2. The egg yolk and egg white are separated in two clean, oil-free and water-free containers. The eggs here are 70 grams larger and 70 grams in shell, and three are used for small eggs of about 50 grams.
3. Sift low-gluten flour twice, add corn oil and milk
4. Draw Z and stir until there is no dry powder
5. Add the egg yolk and stir into a particle-free batter
6. Beat the egg whites at high speed until thick, add the fine sugar to the egg whites in 3 times, and continue to beat at high speed (preheat the oven to 170 degrees and lower the heat to 155 degrees)
7. It is enough to lift the egg beater to pull up the meringue with a small hook. It is neutral foaming. If it is not in a hard state, you can control it by yourself.
8. Take one-third of the egg white and egg yolk paste, stir and mix well
9. Pour 8 back into the remaining meringue and continue to mix well with cutting and turning
10. Mix the cake batter, no particles, fine, smooth, no bubbles floating
11. Pour the cake batter into a 6-inch cake mold, lift the mold horizontally and shake a few times to shake out the big bubbles inside
12. Put it into the preheated oven, heat 170°C and bake at 155°C for 10 minutes, use a sharp knife to make a cross on the surface of the cake, then turn the upper and lower heat to 150°C and bake for 25 minutes
13. After being out of the oven, it will be buckled immediately after being shaken, and then demoulded after cooling.
Tips:1: When mixing flour and oil milk, just mix until there are no particles, do not over-mix to avoid gluten;
2: After adding the eggs, the batter should be stirred to a fine and particle-free batter, which can be stirred with Z-shaped to avoid gluten;
3: Whip the egg whites to a wet or dry state, that is, pull out a small hook after lifting the whisk;
4: Pre-baking, heating at 170 degrees and lowering at 155 degrees is to make the surface of the cake solidify and crust, and then use a knife to make a cross, you can bake a very beautiful crack, or you can leave the cake to crack naturally.
5: The cake should be turned upside down immediately after it is out of the oven, because the cake is very soft and easy to shrink
