Milk-flavored Traditional Cake

Prepare the ingredients. 9 eggs, 150g of milk, 100g of sugar, 120g of oil, 150g of cake flour.

Heat the corn oil to around 170 degrees. You can tell it's ready when you see a few tiny oil bubbles forming at the bottom of the pan.

Add the flour to the oil.

Mix well.

Add the milk in batches.

Add sugar.

Add the egg yolks in batches.

Mix well.

Whipped the egg whites and got fish-eye bubbles.

Add the sugar in batches.

High-speed typing.

Score a bicycle kick.

Fold the flour batter into the meringue using a cross-cut motion until evenly combined.

After mixing evenly, pour it back into the meringue.

Stir until well mixed and then tap to remove air bubbles.

Prepare the mold and lay down the parchment paper.

Pour in the cake batter. Preheat the oven to 180 degrees. Place a bowl of water at the bottom of the oven. Bake at 130 degrees for 60 minutes.

Cut into pieces right out of the oven.

When baking for thirty minutes, you should put aluminum foil on top. I forgot, so it got a bit burnt.

Let's start eating!