How to make Wei Feng Cake

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  1. Prepare all materials

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  2.Separate the eggs into two basins without water or oil

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  3. Add 30g milk, 20g corn oil, 1g salt, 15g sugar to the egg yolk, mix well, sift in 50g cake powder and mix Evenly to no grains

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  4.You can add a few drops of lemon juice (or a few drops of white vinegar) before beating the egg whites )

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  5.After beating the egg whites, add the sugar in 3 portions, taking 1/3 of the white sugar

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  6. Beat at high speed to form a pattern, then add 1/3 sugar and continue to beat

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  7.Finally, add 1/3 of the sugar into the egg whites and beat

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  8. Just beat the egg whites until they are inverted and do not fall off

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  9. Add 1/3 of the egg white to the egg yolk, stir from the bottom up, and stir evenly

• 10.Finally, pour all the egg yolks into the egg whites and mix evenly

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  11.Pour the evenly mixed egg batter into the mold, pick it up and shake it up and down a few times to release big bubbles

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  12.Put it in the oven.The oven can be preheated to 170 degrees for seven minutes before whipping the egg whites.Bake it up and down at 170 degrees for 30 minutes.(You can insert a toothpick into the center of the cake and pull it out.If there is no batter stuck, It’s ready)

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  13. After baking, take it out, put it on the table first and start from the top.Shake it a few times and flip it upside down on the network disk

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  14.It will come off the mold in one to two hours.

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  15.The finished product