Simple cake making method?

1. Egg white cream: Put 5 egg whites in a slightly larger whisk and beat until coarse with electric egg beater.

2. Add 1/3 fine sugar (* * 50g sugar) to the egg white, turn to medium-high speed and beat until fine foam, then add 1/3 fine sugar, and turn to high speed and continue beating until lines can appear.

3. Finally, add all the remaining sugar and continue to beat until it is dry and foaming, that is, when the eggbeater is lifted, the protein can pull out a short and upright sharp corner.

4. Egg yolk paste: put 5 egg yolks and 30 grams of fine sugar into another egg beater and beat well with a manual egg beater until the egg yolks are light.

5. Add 50ml salad oil and 50ml milk while stirring.

6. Finally, sift in 90 grams of low-gluten flour and slowly stir until it is smooth and fine without particles.

7. After the egg yolk paste is stirred, put 1/3 protein cream into the egg yolk paste pot and stir evenly with a rubber scraper; Then take13 of the egg white cream and put it into the egg yolk paste pot, and stir it evenly with a rubber scraper.

8. Finally, pour all the batter in the egg yolk paste tray into the remaining egg white cream tray and mix well until it is smooth, fine and particle-free. 9. Pour the batter into an 8-inch round cake mold and gently bite it on the table to shake out the big bubbles in the cake paste, which is 10. Preheat the oven for 10 minute, put the cake in the middle of the preheated oven, and heat it up and down. 10.

1 1. After the cake is baked, take it out with insulating gloves, put it on the table a few times, and then buckle it upside down on the grill. After the cake is completely cooled, it can be demoulded (with the help of props).