Ten-inch majestic cake

Prepare the necessary items for backup.

The egg yolks are beaten until they reach the texture shown in the picture.

Add corn oil and milk, and mix with a hand whisk until there are no oil spots.

Sift in all the cake flour and use a hand whisk to stir until there is no dry flour or lumps, and the batter becomes smooth like an egg yolk paste.

At this time, preheat the oven in advance to 150 degrees with both upper and lower heat for 10 minutes, then add three drops of white vinegar to the egg whites and beat at high speed until it reaches the state shown in the picture, then add the first portion of powdered sugar.

Beat at high speed until it reaches the texture shown in the picture, then add the second portion of powdered sugar.

Beat at high speed until textured, then add the third portion of powdered sugar and continue beating at high speed.

Continue until you feel obvious resistance, and the meringue forms fine, three-dimensional peaks.

Add one-third of the meringue to the egg batter and quickly fold it in until there are no large lumps of meringue.

Fold the egg yolk back into the remaining two-thirds of the egg white mixture, and continue to quickly fold until it reaches the consistency shown in the picture.

Pour the cake batter into a 10-inch mold, gently tap a few times to release large air bubbles and level the surface, then place it on the lower rack of a preheated oven at 150°C with top and bottom heat for 70 minutes.

Immediately take it out after baking and gently shake a few times, then invert it onto a suitable tool, and only unmold it after it has completely cooled.

It's fragrant and very delicious.