1. All materials.
2. Separate the egg whites and egg yolks. The egg whites should be free of oil and water.
3. The egg white was added three times with fine sugar and beaten until it was as tall and sharp as the figure.
4. Add the egg yolks with caster sugar.
5. Beat until the egg yolk paste becomes larger and lighter in color.
6. Add a half of the beaten egg whites to the egg yolk paste.
7. Stir the egg whites and egg yolks evenly with a spatula.
8. Add the sifted low-gluten flour to the mixed egg white and egg yolks.
9. As soon as possible, stir and mix the flour and egg yolk paste evenly to form a light, bulky, delicate and thick mixture.
10. Pour the cake batter into the mold and shake it a few times on the towel to make the cake batter smooth.
11. Put the mold into the middle layer of the upper and lower layer preheated 180 degrees oven and bake for 25 minutes.
12. Take out the baked cake and let it air out.
13. Cut into pieces and enjoy. Add a little decoration on the surface if you like, I used a little powdered sugar.
Tips:When making this cake, the main attention should be paid to the method of whisking and mixing the protein, and do not defoam the batter.
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