1. All materials are ready
2. After the yolk protein is separated, add corn oil, milk and sugar to the yolk and mix well
3. Sift in the cake flour
4. Whipped into a smooth state without particles, set aside
5. Use an electric whisk to make coarse bubbles at low speed, and add sugar in three times to make coarse bubbles, white and delicate, and when lines appear, the speed is also changed from low speed to high speed.
6. Lift the egg beater, and when the egg whites show sharp corners, beat for another minute at low speed to make the egg white paste more delicate
7. Start the oven to preheat 140 degrees at this time; take one-third of the egg white paste into the egg yolk paste, and mix evenly
8. Pour the batter back into the egg white batter and continue to mix evenly
9. Presents a delicate, smooth and shiny cake batter
10. Pour the cake batter from a height of 20 cm into two 6-inch live-bottom cake molds and shake them twice to produce large bubbles
11. Put it into the middle of the oven, 140 degrees, about 55 minutes, if the surface color is too dark, you can cover the tin foil, shake it twice after the oven, shake out the excess heat
12. Buckle upside down on the drying rack, let it cool thoroughly before demoulding
13. The height and shape of the cake is nice
14. Look at the internal organization, it is really delicate and light
Tips:The egg whites should be placed in a water-free and oil-free clean basin; After the egg whites are beaten at a low speed to make a large thick bubble, add 20 grams of sugar, then turn to high speed to beat, and at the last minute, turn to low speed, which can effectively remove large bubbles and make the egg white more Delicate; the temperature and time of the oven can be adjusted according to the conditions of your own oven.
