Inadvertently got this formula, thank you Europe and Europe, do a few times feel pretty good, share it with everyone.
Separate the egg yolk from the egg white.
Add 30 grams of fine sugar to the egg yolk and beat evenly.
Add whipped cream, whipped evenly, and use the electric egg beater throughout.
Sift in low-gluten flour.
After mixing evenly with a spatula, whipped evenly with an electric egg beater.
The protein is added to the remaining white sugar three times and sent to dry foaming. The protein is in a short, erect state.
Add the protein to the egg yolk paste three times and mix well.
Load the cake paste into the cake cup. Sprinkle with almond slices on top.
Put in the middle layer of the preheated oven, fire up and down 180 degrees, and bake for about 30 minutes.
Pay attention to the cake turning technique.