I have done it many times, this recipe is best.
Separate protein and egg yolk in two stainless steel pots
Add sugar to the protein, add two drops of white vinegar, first hit 30 grams of sugar when you hit the bubble, hit the second time you can draw 30 grams of sugar when you draw the texture, hit the eggbeater with an upright tip Just fine, put it in the refrigerator and refrigerate. The remaining 20 grams of sugar is added to the egg yolk.
Add 20 grams of sugar to the egg yolk and stir. Add the blended oil and milk and mix well. Mix the flour twice and mix well. Do not over-mix to avoid flour gluten.
Preheat the oven up and down 180 degrees, add one-third of the protein to the egg yolk paste and mix it up and down, then pour the egg yolk paste into the protein bowl and mix it up and down.
Then pour it into an eight-inch mold and smear it. Put it in the middle and lower layers of the preheated oven. Bake it up and down at 170 degrees for 25 minutes. Quickly insert it with a toothpick. Cook the toothpick without cake crumbs.
Take out the cake and drop it from a height, and immediately buckle it on the net.
Cooling, demoulding :)
You can add two drops of white vinegar to the protein, there will be no egg odor. The protein-filled pot must be water-free and oil-free. There should be no egg yolk in the protein. Otherwise, it is difficult to send it. 4 eggs and 5 eggs can be used. 5 eggs are made. Come out thicker