Use 16*16*5 mold, a small change, the original recipe will be more detailed.
(coll.) egg white
|110g for about 4, with extra egg yolks to go.|
How to make golden cake
Prepare materials, mold to insert cardboard, put parchment paper (I forgot to take a picture, see step 9 will probably understand it), egg whites in the refrigerator to freeze the spare, frozen state see step 5, fast action can now preheat the oven 145 degrees, slow action, beat the egg whites and then preheat!
Heat milk and corn oil until bubbling around the edges, turn off heat immediately, pour in low gluten flour and mix until no dry flour remains
Pour in the egg whites (yolks and excess whites) in several portions, depending on the state of the egg whites, not necessarily all of them.
If the egg whites are still too thick after adding the recipe, add some whole egg whites and whisk until the batter slides vertically.
Freeze egg whites until they are surrounded by ice crumbs
Beat the sugar in three batches until 8 minutes, first on medium speed, then on low speed to remove any air bubbles and make the batter shiny and elastic.
Chiffon like steps, one-third of the egg whites are added to the egg yolk batter and tossed well
Pour back the meringue, cut and toss with a spatula
Pour into the mold and bake at 145 degrees for 1 hour, if it doesn’t feel cooked, cover with foil.
Grows well high, but comes out of the oven will drop back down to just a little higher than the mold.
Back down like a little belly ……