Cotton cake

One egg, separate the egg white and yolk.

Heat the corn oil to 70 degrees.

Pour 110 grams of low-gluten flour.

Stir evenly.

The flour has already gelatinized, so you don't need to worry about the mixing technique.

Add another 100 grams of milk.

Stir evenly.

Pour in 8 egg yolks.

Stir evenly again.

The egg yolk mixture is ready; it's in a relatively thin consistency.

Freeze an egg for a few minutes, then add 80 pieces of sugar.

Gram lemon juice.

Use the egg beater to whip at medium-high speed.

Whip the egg whites until they form soft peaks that can shake without falling, and the meringue is ready.

Take 1/3 of the meringue and fold it into the egg yolk mixture.

Mix well.

Then pour everything into the remaining meringue, and fold evenly again.

The cake batter is ready when the batter is glossy and holds the shape of the whisk, and the batter that falls has a layered texture.

Pour into a baking pan from a height of centimeters (in a 28x28 baking pan).

Shake out the bubbles.

Place it in a preheated oven (with a basin of warm water at the bottom).

Middle layer, 150 degrees, bake for 60 minutes.

Let it cool for a bit after coming out of the oven.

Use a drying net, invert it, and press out the patterns.

Tear off the wax paper.

Cut in half.

Whip the light cream with 6 grams of sugar until it reaches 90% whipped.

Squeeze cream onto the other side of the cake.

Smooth it out, and stack the two cakes together.

Then cut into pieces.

Alright.

Delicate texture, soft.

Here's a picture of the finished product, have a taste.