1. Add 4 egg whites in the egg beater, use an electric whisk to make a coarse bubble at a low speed, add 1/3 white sugar,
2. When the foam is fine, add 1/3 white sugar,
3. When the egg whites become thick, add the last 1/3 white sugar,
4. When the egg whites appear crooked, add corn starch,
5. Just hit it until the egg whites show an upright sharp corner.
6. It can be inserted with a chopstick, can stand upright, and the meringue is ready.
7. Take another dozen egg bowls and add milk, corn oil, milk, caster sugar and refined salt.
8. Whisk evenly with an electric whisk,
9. Sift in low-gluten flour and red yeast rice powder,
10. Just whipping evenly, don’t worry about the flour gluten, the faster the operation, the less gluten-free,
11. Take 1/3 of the meringue and add it to the egg yolk paste,
12. Stir evenly with a spatula,
13. Pour the egg yolk paste into the remaining meringue,
14. Also stir evenly, the cake batter is ready,
15. Put a silicone mat in a square baking pan,
16. Pour the cake batter, tap the bottom of the baking pan to shake out bubbles,
17. Put it in the oven, middle level, 160 degrees, up and down, hot air bake for 25 minutes,
18. After the baked cake is cooled thoroughly, it will be released from the mold, and cut in the order from large to small with a pattern mold.
19. Can make 2 sets,
20. Add whipped cream to powdered sugar, whip,
21. Just put cream in the middle of each layer of cake.
Tips:You can decorate some seasonal fruits, which will look better.
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