1. Material preparation, flour sifted, egg yolk and egg white separated
2. Yogurt and corn oil mix well
3. Sift in the batter and mix evenly
4. Add egg yolk
5. Stir well
6. Add sugar to the egg whites in 3 times, and beat until the egg whites appear upright and small sharp corners
7. Add 1/3 of the meringue to the egg yolk paste and stir evenly by cutting and mixing
8. Pour all the stirred batter into the meringue
9. Mix well in the same way
10. Pour 1/2 of the batter into the mold and smooth it slightly with a spatula
11. Sprinkle with homemade pork floss
12. Add the remaining batter and smooth the surface
13. Oven 160 degrees 45 minutes
14. Come out of the oven, shake the heat and let it cool
15. Pat the periphery of the mold hard, you will see the cake mold and the cake body separate
16. Take a tall cup, put the cake mold on the cup, and take off the mold
17. The peripheral demoulding is completed, push the cake slowly inward with your hands close to the bottom, and the cake demoulding is completed
18. Perfect breakfast
19. Cut the cake and see
20. Delicate tissue, a cake that can breathe
Tips:Mole's little nagging:
1. The oven needs to be preheated in advance;
2, 6 round molds are also applicable
