1. 1500 grams of eggs, put them in the refrigerator for about 4 hours in advance, or overnight, but it is very uncomfortable to divide the egg jelly overnight in winter. Separate egg yolk and protein chiffon play.
2. When it is finished, start adding sugar, tartar powder, and salt. Stir at medium speed first. Then quickly beat to about 8 minutes, neutrally foam, stir into a chiffon paste, and stir the egg yolk evenly according to the chiffon method.
3. Put on cake batter and cheese.
4. Then put in the cake batter and bake.
5. I bake it at a temperature of 140-160 degrees for about 120 minutes.
