1. Put the egg yolk in the mixing bowl, add the sugar and mix with an electric whisk until it turns white. Add the oil twice, mix each time and then add the next time
2. Continue to add the syrup, mix well, and become a custard; all the powders are sifted twice and then added to the basin of Practice 1 (the particles sifted out of the rye flour should be poured back into the custard basin), and then mixed with a whisk. Stir until the gluten is formed, the batter is pulled up and has a fine and thick feel
3. Add the fresh milk and mix it carefully with a spatula to allow the batter to completely absorb all the milk, and the finished batter has a thin and thick feeling
4. Add the vinegar to the egg whites and beat them until thick foam. Then add the sugar to the meringue in two times. Finally, beat the meringue until it is wet and dry. When the egg beater is pulled up, the meringue stands up but the end is slightly bent.
5. Take 1/3 of the meringue into the egg yolk batter, stir and mix evenly. Then pour it into the remaining cake batter basin, pick up from the bottom and stir up, mix well, don't over-stir and don't draw circles; cake Pour the batter evenly into the baking tray, smooth the surface slightly; put the mold into the preheated oven with a high heat of 170/low heat of 160°C (the own oven needs to be adjusted according to the situation), and bake for about 50-55 minutes (There is tin foil covered in the meantime), just insert the bamboo sticks into the cake body without sticking!
6. After the cake is out of the oven, the cake will be demoulded, the baking paper on the surrounding edges will be pulled apart first, and then wait for it to cool down and then turn over to remove all the baking paper, cut into pieces
