1. Prepare the ingredients.
2. Separate the egg whites and egg yolks in two clean basins without oil and water.
3. Add 10g of sugar to the egg yolk.
4. Add cooking oil and beat evenly with egg yolks.
5. Add the thick pitaya juice that you just stirred.
6. Stir the pitaya thick juice and egg yolk paste evenly.
7. Sift in low powder.
8. Stir the flour and egg yolk paste evenly.
9. Put 1/3 sugar (20g) in the egg white.
10. Whisk evenly with an automatic whisk.
11. Add the same amount of sugar for the second time and continue to pass.
12. For the third time, add the same amount of sugar and a few drops of white vinegar to continue to beat.
13. Continue to pass the process.
14. Dismiss this status.
15. Whipped meringue is delicate and white.
16. Take out 1/3 of the meringue and put it in the egg yolk paste and stir evenly.
17. Take out 1/3 mortar egg and put it in the egg yolk paste and stir evenly.
18. Pour the egg yolk paste that was evenly stirred for the second time into the egg white bowl and stir evenly.
19. The cake batter has been made.
20. Pour into a cake mold and shake lightly to remove air bubbles.
21. Preheat the oven for 10 minutes, put the baking tray in the middle, and bake at 170 degrees for 20 minutes.
22. The cake is freshly baked and allowed to cool.
23. The delicious pitaya juice cake is completely peeled off, the black seeds of the pitaya are faintly visible (the color is slightly lighter after the natural juice is baked), the taste is sweet, the shape is perfect, and the nutrition is rich.
