1. Beat the 3 egg white with 50g of sugar first (then no need to wash the machine ma) until the mix becomes glossy.
用打蛋器將蛋白發起, 再加糖, 至令身
2. Then beat the 3 egg york with the remaining 40g sugar. Then add water and oil and beat further.
用打蛋器將蛋黃及剩下的糖打勻, 加水及油再打勻
3. Add sieved self-raising flour (or equivalent weight of cake flour with baking powder) in the egg york mix.
加入篩過的自發粉 (或同等份量的低筋粉加半茶匙發粉)入蛋黃漿內, 用打蛋器打勻
4. Fold in the egg white mix by first adding a little of the eff white mix to the egg york mix, mix well用力, then lightly fold in the remaining egg white mix.
先把一些已發起的蛋白(我會用少過1/3的份量)入蛋黃漿內, 撈勻, 之後加入剩下的已發起的蛋白, 輕力拌勻(一定要輕力, 從外沿邊刮, 然後輕力帶起粉漿再輕力dan下, 重覆至黃白2色混合)
5. Bake in 175 deg C for 25-30 min.
用攝氏175度焗25-30分鐘
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