1. Pour the passion fruit into the basin.
2. Add corn oil.
3. Stir well.
4. Pour in milk and low powder.
5. Make a zigzag and mix well.
6. Pour in the egg yolks, still zigzag and mix well.
7. Add sugar to the egg whites three times and beat them.
8. It is sent to gloss, clear lines, and dry foaming state.
9. Add one-third of the egg white to the egg yolk paste.
10. Stir up and down evenly.
11. Pour in the remaining egg whites.
12. Stir up and down evenly and pour into a 6-inch mold. Slightly shake on the table a few times, shaking out big bubbles.
13. Put it in the oven. 150 degrees, 45 minutes, upper and lower fire middle and lower.
14. Out of the oven, the aroma is overflowing.
Tips:1. Remember to buckle up when out of the oven, let it cool before demoulding, don't be impatient. The consequence of demoulding while it is hot is serious shrinkage. If the baked cake is higher than the mold, don't buckle it directly on the drying net. Look for two cups of the same height. The mold is in the middle of the two cups, with a cup on each edge, until it cools and releases from the mold.
2. For egg whites, as long as the egg whites are fixed with stiff lines and shiny. The cake body is also easy to burst if it is sent too far.
3. The sunflower seed oil in the formula can also be corn oil, as long as it has no special taste.
