This [clear water cake], only oil does not add water, but it is very soft, why? This is because the oil can make the gluten and starch granules soft and soft (soft only oil can play a role, water can not be done in the cake), and the oil has an emulsifying property to retain moisture; the cake tastes moist and flavor.
1 whole egg, 3 egg yolks and oil in a large bowl
Use electric egg beater to beat evenly at low speed
Sifting into low-gluten flour
Continue to beat the electric egg beater at low speed
Put the egg white in a clean, oil-free bowl
Beat the egg beater, add salt, half of the sugar
Continue to whipped to wet foaming and add another half of sugar
Hit to dry foaming
Put 1/3 of the protein cream into the egg yolk paste
After mixing well, pour 1/3 of the protein cream into the egg yolk paste and mix evenly.
Pour the mixed egg yolk paste into the remaining 1/3 of the whipped cream bowl.
Cut and mix evenly, the action should be light, fast. The state of being whipped is that there are lines and sharp corners will not disappear.
Pour into the paper cup. (The outside is covered with a silicone mold and 2 cups are installed)
Into the oven, 150 degrees middle
20 minutes or so