Oil free version - Qi Feng cake

1. Prepare the ingredients: eggs, milk, sugar, flour, corn starch (flour and corn starch have been mixed together).

2. Separate the protein from the egg yolk.

3. Add 10 grams of white sugar to the egg yolk and stir well.

4. Add milk and stir well.

5. Add sifted flour and corn starch twice.

6. Stir until there is no dry powder.

7. Add salt and white vinegar to the protein and stir slowly first.

When stirring until the thick fish eye bubbles are formed, add one-third of 27 grams of white sugar and switch to high-speed stirring.

When the protein shows patterns, add half of the remaining white sugar and continue stirring at high speed.

10. When the egg batter becomes delicate, add the remaining white sugar and continue to stir at high speed. When stirring again, be sure to lift the egg beater's head frequently to observe the state of the egg batter.

11. When lifting the egg beater, there are upright small sharp corners on the top of the egg beater, and the egg batter has already been beaten. At this time, the oven can be preheated, with an upper heat of 170 degrees and a lower heat of 170 degrees.

12. Add one-third of the protein paste to the egg yolk paste and stir. Cut and mix lightly and quickly, and mix evenly.

13. Pour the mixed egg yolk batter into the egg white batter, continue stirring, do not circle, cut and mix, or stir fry like a vegetable.

14. After mixing the batter, pour it into the mold.

15. I used a glass baking tray, placed it in the second layer of the oven, baked for 15 minutes, inserted a toothpick into the cake body, and when pulled out, there was no sticky liquid. The cake was already ripe. At this time, I tried the color of the cake skin. If the color is light, you can increase the heat to 180 degrees, turn off the heat, bake for another 3 to 4 minutes, and turn off the heat.

16. Take it out, fold it upside down and let it cool, then cut it into pieces.