It's not hard to make a cake like this, but it's one of the most satisfying cakes in my family, regardless of the flavor and the sweetness, it's more suitable for our family's taste, I strongly recommend such a cake! Speaking of the base cake, it's worthy of its nickname, the base cake, such a base cake, made me very depressed for two years, before there was no crack in the hole, it was the base round shape, for me, to succeed, wow, it's really too difficult, I've come up with a few lists of problems, the most basic problem is the opening of the hole, the bottom of the hole, it's a very quick problem, it's all good, it's good, it's really bad, I'm worried, it's crazy, I'm worried, I'm worried, I'm worried, I'm worried, I'm worried, I'm worried, I'm worried, I'm worried, I'm worried, I'm worried, I'm worried!

WHAT YOU NEED

Ingredients

80 grams of low-fat flour
55 grams of milk
142 grams of protein
78 grams of egg yolk
30 grams of oil
68 grams of fine sugar
3 drops of white vinegar

How TO MADE The cake.

Steps 1 to 4

1. Separate the protein from the egg yolk in two bowls.

2. Put a little white vinegar in the protein, and then put all the sugar in.

3. Stir at high speed to a dry foaming state, then turn slowly for one minute to make the protein paste smooth and delicate.

4. Egg yolk with coconut oil and milk.

Steps 5 to 8

5. Stir evenly at low speed with a mixer.

6. Low-fat flour sifted in egg yolk.

7. Continue to stir evenly with the mixer.

8. Take one-third of the protein and add it to the dough.

Steps 9 to 12

9. After rubber scraping and stirring evenly, the dough is poured all the way back into the spread protein, and stirred evenly with a scraper, i.e. into cake dough.

10. Pour the cake dough into the mold, gently drop the mold, and expel the air bubbles.

11. Preheat the oven at 160 degrees, place the mold on the bottom of the oven plate, bake on high and low heat for 40 minutes, remove the lid to cool.

12. You can eat it by cutting it off.

13.

Handy cooking tips

　　I used four eggs, the middle one.Adding white vinegar to the protein makes the protein more easily released.You can replace it with corn oil, olive oil, sunflower oil, etc. that don't have any flavor, but don't use peanut oil, otherwise the cake will taste like peanut oil.If the cake is too heavy on the surface, it should be covered with tin paper, but the action must be quick, otherwise, the cake will be baked halfway down, my oven can still be painted, there is no tin paper in the middle.It's better to turn the cake upside down after it's out of the oven, it's completely cooled and then it's out of shape, otherwise, it's not easy to get out of shape.