1. Heat corn oil on low heat for 40 seconds until slight lines appear on the bottom, or put the microwave on high heat for 50 seconds.
2. Pour in the flour and mix until there are no particles.
3. Pour the milk and mix well. Don't doubt that life is in this state at this time. 😀
4. Put the egg yolk in 2 times and mix well.
5. Put the egg whites in a clean, oil-free and water-free container, add sugar in three portions, and beat with an electric whisk until hard foaming. The inverted protein from the container will not fall off.
6. Take 1/3 of the egg whites into the egg yolk paste and mix well.
7. Then pour the remaining 2/3 of the egg whites and stir evenly.
8. Mixed state.
9. Pour into a square baking pan (8 inches) lined with greased paper. A few shocks shook out big bubbles.
10. Put it in a preheated oven, and bake it in a water bath at 320°F (160°C) for 70 minutes.
11. Very beautiful cake.
12. Delicate and soft, worth a try.
13. The Chiba pattern before is also very beautiful.
Tips:1. This cake has a water bath method. When preheating the oven, put a large baking pan filled with water and preheat it together.
2. It does not need to be inverted after baking.
3. The temperature temperament of each oven is different, and the temperature can be adjusted according to your own oven.
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