Golden pillow sponge cake, with a golden yellow appearance, overall soft and elastic, with a tender and delicate texture.

4 eggs, separate the egg whites and yolks for later use. Note: There should be no yolk in the egg whites.

50 grams of corn oil and 70 grams of milk, stir until emulsified and smooth.

Sift in 90 grams of low-gluten flour, 10 grams of cornstarch, 15 grams of milk powder, and 2 grams of baking powder, and mix well.

Add 4 egg yolks.

Stir until smooth and free of lumps, then set aside.

4 egg whites and 4 grams of lemon juice, first whisk until large, fish-eye-sized bubbles form.

60 grams of white sugar, added in three parts during the coarse foam, medium foam, and fine foam stages. Whip until lifting the beaters creates firm small peaks.

First, take 1/3 of the egg white mixture and add it to the egg yolk mixture, then fold until well combined.

Take another 1/3 of the egg white mixture and add it to the egg yolk mixture, folding until well combined.

Then pour it all back into the egg white mixture.

Mix well.

Place a sheet of parchment paper at the bottom of the toast mold.

Pour the batter from a height.

Use chopsticks to draw a few circles in the batter, then tap it twice to remove large air bubbles.

Sprinkle an appropriate amount of almond slices, and squeeze a strip of softened unsalted butter in the middle of the batter.

Oven at 150°C, bake for 45-50 minutes. Note: After the surface has browned, cover it with a sheet of aluminum foil or a baking tray to prevent the surface from burning.

Once baked, take it out of the oven, tap the mold twice to release the internal heat, then invert it to cool. Let it cool completely for about 1-2 hours.

After it has completely cooled, use a mold release knife to help demold.

Cut into appropriately sized small pieces.

Golden Pillow Cake, done O(∩_∩)O

The appearance is golden yellow, soft and elastic.

Rich milky flavor.

Every bite lets you experience a unique texture and wonderful taste.