WHAT YOU NEED

Ingredients

180 grams of low-fat flour
Three eggs.
One lemon.
100 ml of milk
45 grams of white sugar
3 grams of salt
10 grams of animal fat
White wine 10 grams
5 grams of unsalted butter

How TO MADE Reverse lemon cake

Steps 1 to 4

1. Lemon slices for backup.

2. The egg yolk is separated and poured into different bowls.

3. The low-fat flour is sifted with 15 g of sugar, three eggs, and all the other ingredients except lemon are mixed together.

4. Stir the good flour for five minutes.

Steps 5 to 8

5. Egg whites plus 10 grams of sugar are beaten with an electric egg beater for 7 seconds, and those who don't have them have to be beaten with their hands.

6. .

7. In any case, add 10 grams of sugar to this level and keep beating for about 20 seconds.

8. Add the remaining sugar and continue for about a minute.

Steps 9 to 12

9. Whether it's hand-to-hand or electric, the end result is this much.

10. Pour one-third of the egg whites into the egg yolk bowl and stir.

11. The mixed dough is then poured into the scrambled egg bowl and mixed.

12. Put lemon slices on the bottom of the mold.

13. It's poured into the mold, and it's thrown lightly on the table, so that the air inside comes out.

14. The cake is baked well.

15. Because I'm cooking in a pan, I'm cooking in a pan for 30 minutes.

16. Students with ovens 160 degrees 28 minutes

17. Inverted post-loading disk.

18.

Handy cooking tips

　　The fresher the eggs, the better the protein.