1. Cake ingredients are ready
2. Separate egg whites and egg yolks, and put the egg whites into an oil-free and water-free egg beater
3. Add 20 grams of brown sugar, corn oil, and water to the egg yolk, and mix it evenly with a manual whisk
4. Sift in the flour
5. Stir evenly in an irregular direction without dry powder particles. Lift the whisk, and the egg yolk paste can hang down smoothly in a ribbon shape. Set aside and set aside for later use.
6. Put 60 grams of brown sugar into the egg white paste three times. For the first time, use an electric whisk to beat the egg whites into thick bubbles at medium speed
7. When the egg whites are white and delicate, add about one-third of the brown sugar and continue to beat at a medium speed
8. When the obvious lines are formed, add the remaining brown sugar and continue to send at a medium speed
9. When the egg white paste is in a delicate and shiny state, just lift the whisk, and the egg whites are small and pointed; at this time, the oven starts to preheat 160 degrees.
10. Put one-third of the egg white paste into the egg yolk paste, and stir evenly from bottom to top with a silicone spatula
11. Pour the mixed batter back into the meringue bowl
12. Stir evenly from bottom to top to form a delicate and shiny cake batter
13. Pour the cake batter into a 7-inch live-bottom hollow cake mold, flatten the surface with a spatula, lift the cake mold, and drop it three times from a height of 20 cm to shake out the large bubbles inside the cake batter
14. Put it into the middle layer of the preheated oven, heat up to 160 degrees and lower to 150 degrees, 45 minutes
15. The cake falls back, level with the mold, and comes out of the oven. Immediately pick up the mold and gently shake it a few times to shake out the excess heat inside the cake, and then buckle it upside down on the drying rack
16. The cake after being thoroughly cooled is perfectly demoulded,
17. Can be eaten directly
18. You can also decorate it with whipped cream or yogurt
Tips:1. The brown sugar I use is made by ancient rural methods. It is lighter in color. I sift it before using it to prevent large pieces of brown sugar from melting. If you use the kind of brown sugar in the supermarket, the water content is relatively large. It is recommended to evaporate at room temperature. Use the water once, so that it is easier to beat the egg whites;
2. When mixing the egg batter, do not draw a circle to prevent defoaming;
3. The time and temperature are adjusted according to the own oven. My temperature is a bit too conservative, and it can be baked at a high temperature. 170-180 degrees is more suitable. The cake can be headshot in a short time, and the taste will be more puffy and soft.
