COOKING TIPS

1. Don’t use frozen margarine/butter and cold egg from the refrigerator, put them aside to thaw at room temperature (32 ℃ - 35℃).
2. Use dry and sifted flour and icing sugar, damp and cold flour from the freezer should be dried in the sun.
3. Use clean and dry mixing bowls and beater.
4. Make sure that egg white is pure, a little drop of water, oil, margarine/butter or flour in the egg white will prevent it from becoming a meringue peak consistency.
5. Use a spatula to fold the flour in the batter, do it carefully.
6. When the stiff beaten egg white is melting, whisk again to a meringue peak consistency and mix immeditely with the batter.
7. When pouring and spreading the batter in the thin, make sure that the layer is not thick, when broiled the layer must be properly baked within  2-3 minutes, the surface must be brown and cake must be soft and dry, don’t broil the layer too long it will make the cake will be dry and hard.
8. When after finishing broiling, the cake is not properly baked, place the cake in the tin again, cover the top with aluminium foil, pull off the grill and heat the oven at medium temperature, bake the layer cake for another 15 minutes.