A . 30g castor sugarï¼Œ60ml waterï¼Œ40ml shortening oilï¼Œ200g egg yellow.
B . 100g low-gluten flour(special for cake)ï¼Œ2g Baking Powder (1~3% amount of flour ).
C. 200ï½ž250g egg whiteï¼Œ2g Cream of Tartarï¼Œ100g castor sugarï¼Œ2g salt.
Step1:Sieve the materials of group B after mixing,then standbyï¼›
Step2:Isolate the egg white and egg yellowï¼›
Step3:Dissolve the sugar of group A in water,then add shortening oil and egg yolk in the sugar solution;
Step4:Put the materials of group C into the mixer, whip to shape and form hard foaming.That is sugar protein.
Step5:Mix up step1â€™s and step 2â€™s materials to form paste;
Step6:Add 1/3 amount of step4â€™s sugar protein to step5â€™s paste,and mix upï¼›
Step7:Mix up the rest amount of step 4 and step 6 to form cake paste.
Step8:Oil the tin before putting the cake paste into the ovenï¼Œand bake on 150â„ƒ bottom fireï¼Œ180â„ƒ surface fire for 25ï½ž30minutesï¼›
Step9:Take out of the cake ,and place to coolingã€‚
Step10:Decorate it as you like.