1. Separate the egg white protein.
2. Add 30g of sugar, low-gluten powder, oil, passion fruit juice to the flour and mix well.
3. Stir the batter.
4. The egg white is divided into three times and 10g sugar is added each time, and the egg white is beaten to dry foaming and has small straight points.
5. Add the egg whites to the batter three times. Add 1/3 egg white.
6. Add another 1/3 of the egg white.
7. Add the last 1/3 of the egg whites.
8. Pour into the mold.
9. Fire at 148℃ for 1 hour. There are 20 minutes left to cover with tin foil.
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