Record the recipes for personal use, for future reference.
Materials
8-inch cake oven recipe steps
Add corn oil to the egg yolks and mix well. Then add warm milk and mix well again. Sift in the cake flour and mix in a Z-shaped motion until smooth. Set aside.
Add a little lemon juice and 20g of sugar to the egg whites and beat until frothy. Then add 20g of sugar and beat until fine bubbles form. Add another 20g of sugar and beat until stiff peaks form (it should not flow when the bowl is turned upside down).
Take half of the meringue and mix it into the egg yolk mixture until smooth. Then pour the mixture back into the remaining meringue and mix until smooth.
8-inch mold: Bake in the lower middle rack of the oven at 130 degrees Celsius for 25 minutes, then at 150 degrees Celsius for another 25 minutes (the two temperatures are to prevent cracking due to excessive expansion). If you're feeling lazy, you can simply bake at 155 degrees Celsius for 45 minutes.
28cm square pan: Place in the middle or lower rack, with a pan of water on the bottom rack. Bake at 150°C for 40 minutes using both top and bottom heat, then bake at 160°C for the top heat and 150°C for the bottom heat for 10 minutes.
