It's the one I eat the most, and it's the one I like the most.Now that the new flour has been changed, the cake feels lighter than before.

WHAT YOU NEED

Ingredients

75 grams of freshly baked cake flour
Four eggs.
Egg yolk with 20 grams of white sugar
Egg yolk with 40 grams of corn oil
60 grams of milk with egg yolk
Protein four
Protein with 60 grams of white sugar

How TO MADE Original flavored cake

Steps 1 to 4

1. All materials are ready.

2. After separating the egg yolk protein, add corn oil, milk and white sugar to the egg yolk and mix evenly

3. Screening the cake powder

4. Stir to a pellet-free smooth state, standby

Steps 5 to 8

5. The protein is coated with coarse bubbles at a low speed with an electric egg beater, and white sugar is added three times, respectively, to coarse air bubbles in a white delicate state. When the pattern appears, the speed is also changed from low speed to high speed.

6. Raise the batter, and when the protein is sharp, beat it slowly for a minute to make the protein paste more delicate.

7. At this point, start preheating the oven to 140 degrees; take one-third of the protein mixture into the egg yolk paste and stir evenly

8. Pour the dough back into the protein dough and continue stirring evenly.

Steps 9 to 12

9. The cake paste is delicate, smooth, and shiny.

10. The cake paste is poured from a height of 20 centimeters into two six-inch live-bottom cake molds, which are lightly shaken twice, producing large bubbles.

11. In the middle layer of the oven, 140 degrees, about 55 minutes, if the surface color is too dark, you can cover the tin paper, lightly shake it twice after cooking, shake out the excess heat

12. Put it on a dryer and let it dry thoroughly before removing the mold.

Steps 13 to 16

13. The height and shape of the cake is good.

14. Look at the internal organization, it's very delicate, it's very light.

Handy cooking tips

　　The egg whites should be placed in a water-free, oil-free, clean bowl; the starter protein should be cooked at a low speed, after which 20 grams of white sugar should be added, then the starter should be cooked at a high speed, and at the last minute the starter should be cooked at a low speed, which can effectively remove the air bubbles and make the protein paste more delicate.