Qi Feng Cake

1. Protein cream: Put 5 egg whites into a slightly larger egg beater and beat them with an electric mixer until they are thick and frothy

2. Add 1/3 of fine granulated sugar (50g of granulated sugar in total) to the protein, turn to medium high speed to make fine foam, then add 1/3 of fine granulated sugar, turn to high speed to continue to make grains

3. Finally, add all the remaining sugar and continue beating until the egg beater is dry and foamy, meaning that when lifting the beater, the protein can pull out a short, upright pointed corner

4. Egg yolk batter: Put 5 egg yolks and 30 grams of fine sugar in another egg beater, and beat well with a manual beater until the egg yolk color becomes lighter

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

6. Finally, sieve in 90 grams of low gluten flour and slowly stir until smooth, delicate, and free of particles

7. After mixing the egg yolk batter, take 1/3 of the protein cream and put it into the egg yolk batter plate. Use a rubber scraper to stir evenly; Take another 1/3 of the protein cream and put it into the egg yolk batter plate. Use a rubber scraper to stir evenly

8. Finally, pour all the batter from the egg yolk batter plate into the remaining egg cream plate, stir thoroughly until smooth, delicate, and free of particles

9. Pour the batter into an 8-inch circular cake mold and lightly tap it on the table to shake out the atmospheric bubbles inside the cake batter

10. Preheat the oven for 10 minutes, then put the cake into the middle layer of the preheated oven. Heat it up and down at 170 degrees Celsius for 40 minutes

11. Once the cake is baked, immediately put on insulated gloves and take it out. Place it on the table for a few clicks, then fold it upside down on the grill. Once the cake has completely cooled down, it can be demolded (using props for demolding)