A complete collection of canteen cake practices

The practice of canteen cake is as follows:

Preparation materials: 5 eggs, 85g cake powder, 70g sugar, 1g salt, 50g corn oil, 50g water and a few drops of white vinegar.

1. First, separate the egg white and yolk from the refrigerated eggs, as shown in the following figure:

2. Then add salt, oil, water and 20g sugar to the egg yolk and stir evenly, as shown in the following figure:

3. Sieve the tower powder and stir until it is smooth, as shown in the following figure:

4. Add a few drops of white vinegar to the egg white, add white sugar several times and send it away, as shown below:

5. Put part of the egg white into the yolk paste, pour it back into the egg white, and cut it evenly, as shown in the following figure:

6. Pour into a 6-inch mold and shake off bubbles, as shown in the following figure:

7. Then bake in the oven at 135 degrees for 30 minutes, and then bake at 150 degrees for 30 minutes, as shown below:

8. Back off immediately after baking, as shown in the figure below:

9. It can be eaten after cooling and demoulding, as shown in the following figure: