Homemade 6-inch Traditional Cake

Bring the butter to a boil and pour it into the sifted low-gluten flour, stirring quickly until there is no dry flour. Preheat the Haobike C60 oven to 200 degrees.

Add room temperature milk, and stir in a 'Z' shape until smooth and free of lumps (do not stir in a circular motion, as it will develop gluten). Then add the egg yolk, and stir until smooth and free of lumps (do not stir vigorously).

Beat the egg whites with sugar until they form soft peaks; if you beat them too long, they will crack.

First, take one-third of the egg whites and mix them with part of the batter, it doesn't need to be completely uniform, just roughly mixed.

Then pour all the batter back into the egg white bowl and fold it evenly (the action should be gentle and quick, otherwise the foam will collapse).

Pour into the mold and lightly shake to release large air bubbles (shaking too hard or for too long will cause the bubbles to disappear).

Place it in the preheated Highbake C60 oven and bake using the water bath method at 150°C for 60 minutes. Do not take it out immediately after baking, as this will cause shrinkage; let it rest for at least 5 minutes.