Step 1

Preparation: Weigh all kinds of ingredients; Separate the yolk from the egg white, and mix the three yolks and one whole egg well; put the egg whites in the refrigerator for later use; Line an 8-inch square baking sheet with baking sheet paper.

Step 2

After cutting the butter, heat over low heat until boiling, remove from heat.

Step 3

Immediately add the sifted low powder and stir well.

Step 4

Pour in the condensed milk and mix well.

Step 5

Add the mixture of egg yolk and whole egg in 2-3 times and stir well.

Step 6

Take out the egg whites from the refrigerator, add 2-3 drops of lemon juice, add sugar and beat the egg whites in 3 times until wet foam, and when you lift the whisk, you can form a beautiful hook, and the meringue icing is ready.

Step 7

Add 1/4 of the meringue icing to the batter, stir several times with a spatula, mix well and then pour back into the meringue.

Step 8

Use a spatula to cut the batter from the middle and mix it from the bottom, mixing the batter and meringue within 30 times.

Step 9

Pour the batter into a baking sheet from a certain height (this will prevent the formation of bubbles), preheat the oven to 165 degrees, bake in the middle layer for 10 minutes, then move to the lower layer and continue baking for 5-8 minutes.

Step 10

After baking, open the oven door, let the cake stay in the oven for 2 minutes, then take it out and let it cool on the grid, then slice it, spread your favorite jam in the middle of the two slices and taste. (I spread peanut butter on it, and it was quite delicious!) ）