Original flavor traditional cake sold on the street

Sift the flour and set it aside.

Heat the oil to 70 degrees and pour in the flour, then stir.

After the flour is stirred into a paste, add milk and mix evenly.

Egg whites and egg yolks should be separated into different bowls, the bowls should be clean, and the egg whites must not have any egg yolk in them!

Stir the egg yolk evenly into the batter bowl, folding it left and right; do not stir in circular motions.

Stir the egg yolk mixture into a smooth paste and set aside.

Add the sugar to the egg whites in three batches and beat until fluffy.

When you whip it into the bowl, it won't fall when the bowl is turned upside down, or when you lift the whisk, it can form stiff peaks.

Gradually add the beaten egg whites to the yolk mixture in batches and mix (do not stir in circles, only fold left and right).

Add water to the bottom tray of the oven (water bath method), preheat to 140 degrees, and mix the egg yolk mixture with the beaten egg whites until well combined.

Pour into an 8-inch mold, bake at 140°C for 60 minutes. Once the cake starts to dome, you can slightly lower the temperature if needed, or if you're worried about the cake surface burning, you can cover it with a layer of aluminum foil at this time.

Each oven has different size and power, so you need to figure it out yourself!