1. Egg white cream: Put 5 egg whites in a slightly larger whisk and beat until coarse with electric egg beater.

2. Add 1/3 fine sugar (* * 50g sugar) to the egg white, turn to medium-high speed and beat until fine foam, then add 1/3 fine sugar, and continue beating at low speed until lines can appear.

3. Finally, add all the remaining sugar and continue to beat until it is dry and foaming, that is, when the eggbeater is lifted, the protein can pull out a short and upright sharp corner.

4. Egg yolk paste: Put 5 egg yolks and 20 grams of fine sugar into another egg beater and mix well with the hand beater until the egg yolks become light.

5. Add 50 ml of salad oil (corn oil can be used instead) while stirring, and then add 50 ml of milk while stirring.

6. Finally, sift in 90 grams of low-gluten flour and slowly stir until it is smooth and fine without particles.

7. After the egg yolk paste is stirred, put 1/3 protein cream into the egg yolk paste pot and stir evenly with a rubber scraper; Then take13 of the egg white cream and put it into the egg yolk paste pot, and stir it evenly with a rubber scraper.

8. Finally, pour all the batter in the egg yolk paste tray into the remaining egg white cream tray and mix well until it is smooth, fine and particle-free.

9. Pour the batter into an 8-inch round cake mold, put it on the table and gently bite it to shake out the big bubbles in the cake paste.

10. Preheat the oven for 3-5 minutes, put the cake in the middle and lower layers of the preheated oven, and bake for 40 minutes in the standard mode of 170 (my oven knob can display the temperature and is electronic, so the temperature is a little more accurate. Please pay attention to proper temperature adjustment when using other ovens).

1 1. After the cake is baked, take it out with insulating gloves, put it on the table, shake out big bubbles, and then buckle it upside down on the grill. After the cake is completely cooled, it can be demoulded (with the help of props).