Step 1

Prepare all the ingredients, my 8-inch square plate, the total ingredients, the original recipe is two eggs less than mine, and the ingredients are reduced by the same percentage. The yolk protein is separated, there should be no water and oil in the container, and there should be no egg yolk in the egg white

Step 2

Beat five egg yolks and a whole egg, sift the low powder and set aside.

Step 3

Add milk and stir well, set aside

Step 4

Pour oil into a small pot, I use a milk pot, reduce the heat to some lines, turn off the heat, and slowly pour in the sifted low powder, pay attention to the stirring here! If you pour it all directly, it will clump.

Step 5

The oily surface after adding flour is runny

Step 6

Put it to a warm temperature, do not scald the egg, slowly pour in the original egg yolk liquid, stir, still runny.

Step 7

Add salt to the egg whites, add sugar three times and beat to a wet whip.

Step 8

Add one-third of the egg whites to the egg yolks, stir by stirring, add another third, and still follow the above method until they are all mixed

Step 9

Mix it like this. Preheat the oven to 150°

Step 10

Mold oil paper, pour in the cake ingredients, shake twice to remove large bubbles, and then use a spatula to flatten the surface

Step 11

Water bath method, heat 150°, 40 minutes.

Step 12

Out of the oven, put it upside down on the shelf, remove the original oil paper, and put it warm.

Step 13

Cut off the edges

Step 14

Delicate and smooth