1. Mix corn oil, milk, coffee liqueur and 50 grams of sugar.
2. Divide the egg yolks into the milk bowl when dividing the eggs.
3. Add 86 grams of sugar to the egg white in 3 times and beat until dry and foamy.
4. Beat the egg yolk evenly with an electric whisk.
5. Sift in low-gluten flour and coffee powder.
6. Use an electric whisk to mix well.
7. Put one-third of the meringue into the egg yolk paste and stir evenly with a spatula.
8. Pour the mixed cake batter back into the egg white basin.
9. Stir evenly with a spatula.
10. Pour into the mold and shake it vigorously.
11. Put it in the pre-heated oven, upper and lower fire at 130 degrees, lower fire at 120 degrees for 30 minutes, and then turn to 140 degrees for 30 minutes.
12. After the surface is uniformly colored, it can be out of the oven, and shake it down for a few times to cool.
13. Finished picture.
14. Finished picture.
15. Finished picture.
16. Finished picture.
Tips:1. You can make one 8-inch and one 6-inch cake. If you make a 6-inch cake separately, multiply all the ingredients by five-eighths, and the 6-inch cake by three-eighths.
2. Adjust the amount of sugar according to each person's taste.
3. No coffee liqueur can be omitted.
4. Adjust the baking temperature according to the attributes of each person's oven.
