Savalin Qifeng Cake

1. Prepare materials

2. Mix milk and oil, stir with an egg beater, and emulsify the mixture

3. Add egg yolk and stir evenly until the yolk paste is smooth and free of particles

4. When the protein is beaten into fine bubbles and the volume increases, and there is no liquid protein solution, add all the sugar at once and continue to beat until it becomes dry and foamy

5. Stir the egg whites with egg whites to make them thick and delicate. Add one-third of the egg whites to the batter and mix well

6. Pour the batter back into the remaining two-thirds of the protein, cut and mix, and stir evenly

7. Put the batter into a disposable piping bag, squeeze it into the mold and fill it by 8 minutes, shake it lightly, and then place it on a baking tray

8. Preheat the oven in advance, bake on high and low heat at 155 degrees Celsius for 40 minutes, adjust the temperature halfway to raise the heat to 140 degrees Celsius and lower it to 165 degrees Celsius for 15 minutes

9. During baking

10. After baking, invert and wait for the mold to cool before demolding