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1
Pour the milk and corn oil into a basin. -
2
Just stir and emulsify without any oil splash. -
3
Sift in the low-gluten flour and stir until there is no dry flour. -
4
Put the separated egg yolks into the batter and mix evenly. At this time, preheat the oven to 150 degrees for ten minutes. -
5
Add a few drops of lemon juice to the egg whites. -
6
Beat the egg liquid at high speed to make large bubbles. Add the first sugar. When there are fine bubbles, add the second sugar. When there are lines, add the third sugar. Turn the whisk to Low speed. -
7
Lift the egg beater until the egg whites form sharp corners. -
8
Add one-third of the egg whites to the egg yolk paste and mix or stir. -
9
Stir the batter evenly and add the remaining egg whites and mix evenly. -
10
Pour the mixed batter into a six-inch mold from a height of 20 centimeters, shake it a few times to release bubbles, and put it in the oven. -
11
Oven at 130 degrees for twenty minutes, and then 150 degrees for ten minutes, the baked cake embryo will release the heat and invert it to cool.