1. The egg yolks and egg whites were put in oil-free and water-free containers.
2. Make the egg yolk paste first, use a manual whisk to break the egg yolks, add corn oil, the oil and egg liquid are completely fused together, (the salad oil is also OK, but it must be tasteless) It is not recommended to use butter or olive oil.
3. Add the squeezed dragon juice.
4. Sift in the flour, stir evenly with a silica gel spatula, no dry powder can be seen.
5. Lift the whisk and the egg yolk paste will flow smoothly, and set aside for later use.
6. Whip the egg whites, add lemon juice to the egg whites (white vinegar is also fine)
7. The electric whisk beats the egg whites at high speed until they appear as fish-eye bubbles. Add one-third of the sugar and continue to beat at high speed. The egg white foam disappears. When it is delicate, add one-third of the sugar and continue to beat.
8. Electric whisk at high speed, add the last one-third of the sugar when it is wet and foam, continue to beat until the egg whites have delicate lines, turn the electric whisk at a low speed for a while, and stop when you feel some resistance To avoid defoaming, just lift the whisk with a slight hook, and the preparations are complete.
9. Take one-third of the meringue and add it to the egg yolk paste, and stir until the meringue is no longer visible.
10. Take another third of the meringue and add it to the egg yolk paste, continue the above method, and stir until the meringue is no longer visible.
11. Finally, pour the egg yolk paste into the meringue container and continue to mix until the meringue is no longer visible. The mixed cake batter is delicate, smooth and full.
12. Then pour the finished cake batter into the mold, and drop the cake mold from top to bottom to shake out bubbles. (You can fall several times) At this time, preheat the oven at 145 degrees for 5 minutes.
13. After 40 minutes, put on heat-insulating gloves, take out the baking pan, drop it vertically, and shake it out. You can turn it upside down and bake it on the net. You can put two bowls under it, so that it cools faster.
14. Let it cool completely before demoulding.
15. Cut it up and eat it~
Tips:The temperature and time of the oven are determined according to your own oven. You must pay attention to the technique of mixing. To make delicious and beautiful cakes, you need to be patient in every step.
