| Chicken egg | 5 |
| Cake flour | 90 g |
| Fine sugar | 80 grams (50 g is used to pass the protein, 30 g egg yolks) |
| Pure milk | 50ml |
| Salad oil | 50ml |
- Protein cream: in a slightly larger egg pan into 5 protein with an electric whisk until thick foam.
- Protein accession 1/3 of fine sugar (50 grams of sugar), go high speed beat until smooth the foam, add 1/3 of fine sugar, go State of high-speed lines continued until renders.
- Finally joining the remaining sugar, continue to dry foam, that is when when you lift the whisk, proteins can pull a short vertical sharp corner.
- Egg yolk paste: put another egg dish 5 egg yolks and 30 grams of sugar, using hand mixer to Beat egg yolk color changing light.
- Stirring 50ml salad oil (can substitute corn oil) and then stirring 50ml milk.
- Finally, sifted 90 g cake flour, slowly stir to smooth no particles.
- Egg yolk paste mixing has been completed, take 1/3 white cream into the yolk paste, using a rubber spatula to mix evenly; 1/3 of the white cream into the yolk paste, with a rubber spatula mix.
- Finally pour the remaining batter of egg yolk paste plate protein cream pan, mix to completely smooth no particles.
- Pour the batter in 8 inch round cake pan, gently nibbling on the desktop a few times, batter into the inside of the bubble shock.
- Preheat the oven for 10 minutes, put the cake in the middle of the preheated oven, and fire, 170 degrees, 40 minutes.
- Cake bake wear insulated gloves to take it out immediately, on the table and taking a few times, and then flip on the grill, such as cakes cool completely and release the (can use props release).
