How to make small cakes

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  1. Separate the yolk and egg white, and there must be no yolk in the egg white.

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  2. Beat the egg yolks and add 40g powdered sugar and mix well

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  3.Add oil and milk in three times and stir evenly.Stir well after each addition to avoid separation of oil and water

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  4. After sifting the low-gluten flour, add the egg yolk and stir quickly evenly.Do not stir for too long.

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  5. Start beating the egg whites and add 5 drops of lemon juice or a few drops of vinegar into the egg whites.Add 100g powdered sugar in three batches.When beating at low speed and fish-eye bubbles appear, add the first powdered sugar

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  6. Beat at high speed until the egg whites are fine and fine, add in The second powdered sugar

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  7.Add the third powdered sugar when beating to wet foam p>

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  8.This is the beaten egg white.The best way to see if the egg white is beaten successfully is to turn the egg white upside down.If it doesn't flow out, it's ready.(At this time, you can preheat the oven at 180 degrees for 5 minutes)

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  9.First divide the third Put the egg white into the egg yolk and mix evenly.Do not stir.You must use the stirring technique

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  10.Pour the mixed egg yolks into the egg whites and mix evenly

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  11.Put the cake vertically Shake it down a few times to release the air bubbles inside

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  12.Pour into the cake mold and add raisins Or other dried fruits

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  13.Put it in the oven at 150 degrees for 40 minutes

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  14. When it's baked, poke it in with a toothpick.If it doesn't stick, it means it's ready