1. Five eggs, separated from egg yolk and egg white.
2. There must be no water in the bowl where the egg whites are placed, and keep it clean.
3. Put the separated egg yolks into 30g white sugar and mix well.
4. Another amount of 50g white sugar is waiting for the egg whites to be beaten. The measuring cup measures 50ml vegetable oil and 50mi milk.
5. Stir. . Add vegetable oil and stir. .
6. Stir. . Put milk in. . Stir. .
7. Mixed up
8. Sift 85 grams of low-gluten flour into an egg yolk bowl. . It must be sieved.
9. Mix the batter with a spatula, remember to turn it up and down in the same direction.
10. I put vanilla seeds in the mixed batter. So there are black spots. . Vanilla seeds are placed in 30g white sugar with egg yolks.
11. Then beat the egg whites, remember to clean the head of the whisk! !
12. Add 50g of white sugar into the egg white three times
13. Getting thicker and thicker
14. The egg whites are sent ٩(•̤̀ᵕ•̤́๑)ᵒᵏ
15. Put two-thirds of the beaten egg white into the egg yolk batter and stir well
16. Then pour all the egg yolk batter into the 1/3 egg white bowl that was left just now and continue to mix up and down evenly
17. Lay out the paper tray and squeeze into the cake batter. Leave one third of the height for expansion
18. Into the oven. Fire up and down 165 degrees. Bake for 25 minutes.
19. The sesame seeds and raisins used earlier. Sprinkle some. Out of the pot.
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