Main ingredients: egg yolk paste: 90g milk, 90g egg yolk, 50g corn oil, 100g low-gluten flour

Accessory ingredients: meringue: 190g egg white, 80g fine sugar grams, 1 gram of salt

Step 1: Prepare the cake ingredients, pour the milk and corn oil into a clean container, stir evenly with an egg beater until no obvious oil is seen floating on the surface, let the two Fully emulsified.

Step 2: Then sift in low-gluten flour.

Step 3: Use egg beater and mix well. The post-egg method is used to make the texture more delicate. There is no need to stir vigorously in this step to prevent the flour from forming gluten.

Step 4: Add the egg yolk and mix well with a whisk to obtain a smooth and grain-free batter for later use.

Step 5: Next, make the meringue. Add salt and beat the egg whites into fish-eye bubbles. Add one-third of the fine sugar and continue beating until the volume doubles, then add another third. Caster sugar.

Step 6: When the meringue is fine and has obvious lines, add the remaining sugar and continue to beat. If there is obvious resistance when beating the egg whites, you can lift it up from time to time to judge the status. The beaten egg whites are ready. Slowly lift the egg beater from the bottom of the basin and beat the egg whites into small peaks.

Step 7: Add one-third of the meringue into the egg yolk paste. Because the density of the two is different, add it in batches. Be careful not to make circles when mixing, and scrape the bottom and scrape the edges. Turn the whisk bowl.

Step 8: Pour the mixed cake batter into the remaining meringue.

Step 9: Stir evenly.

Step 10: Pour into an eight-inch mold, gently shake the mold to make the surface smooth, and shake twice to remove large air bubbles.

Step 11: Place in the middle and lower racks of the preheated oven at 150 degrees and bake for 55 minutes.

Step 12: Immediately take the baked cake out of the oven and shake the mold twice from high to release the heat.

Step 13: Turn upside down and let cool, then unmold.

Step 14: Bake the cake.