Low-gluten flour (120g)

seasoning

Eggs (5)

Milk (50g)

Corn oil (50g)

12 inch cake mold (1 piece)

Fine sugar (70g)

cookware

Electric oven, eggbeater

Prepare the required raw materials.

Separate the egg yolk protein and put it into two clean containers without water and oil; Sieve the low-gluten flour twice for later use.

Add half of the fine sugar to the egg yolk and mix well with a hand mixer.

Add milk at one time and continue to stir evenly.

Add corn oil at one time, and continue to stir until it is completely blended, and no oil star can be seen.

Sift in the sieved low-gluten flour, change the rubber scraper and mix evenly until there is no dry powder to become egg yolk paste, and set aside for later use.

Add 1 tsp of white vinegar and 1/4 tsp of salt to the egg white, and beat with electric egg beater until it is coarse.

Then add the remaining fine sugar twice, and continue to beat with electric egg beater until it is dry and foamed (you can see the firm little sharp shape when you lift the eggbeater).

After the meringue is sent away (preheat the oven at this time 170 degrees ...), mix the meringue with the egg yolk paste for three times to form a cake paste.

Pour the well-mixed cake paste into the mold, smooth the surface with a scraper, pick up the mold and knock it hard on the table a few times to shake out big bubbles.

Put it into a preheated oven 170 degrees, lower layer, and bake for 60 minutes.

Baked cake, immediately after taking it out, turn it upside down and let it cool, then demould and cut it into pieces for eating.