1.Prepare the required materials

2. Find two clean basins, which must be water-free and oil-free.Separate the egg yolks from the egg whites.Be careful not to mix the egg yolks.In the egg white basin

3. Beat the egg yolks, add corn oil and water in turn, and use egg yolks Whip quickly until the water and oil are fully combined

4. Mix low-gluten flour and baking powder Then sift and mix into the egg yolk basin

5.Use a rubber spatula to stir evenly until smooth.Obvious particles

6.Put a few drops of lemon juice into the egg white basin

7.Add fine sugar in three batches and beat evenly with an electric egg beater

8. Beat the egg whites until the egg whites can pull out an upright small sharp corner and will not fall down when the whisk is lifted.If it falls, don’t continue whipping

9.Take one third of the egg white to the yolk In a basin, stir well

10.Pour the mixed egg batter back into the egg whites In the basin, continue to stir evenly

11.The mixed batter has a slight luster degree, uniform overall and no protein

12.Pour the processed honey red beans into the cake into the batter, mix well with a rubber spatula

13.Then pour the cake batter into the round mold , shake out the big bubbles, and use a toothpick to draw a few circles on the surface of the batter to make it smoother

14.Preheat the oven, place it in the lower shelf of the oven at 150 degrees and bake for about 50 minutes.

15.After coming out of the oven, lift the mold and drop it a few times, shake it a few times to release the heat from the cake, and then quickly place it upside down on the wire rack, which at the same time acts as a pull-down to prevent the cake from collapsing

16.Let cool and then remove from the mold

18.Another photo from another angle