3 eggs, 35 grams of pure milk, 30 grams of corn oil, 55 grams of low-gluten flour, 35 grams of fine sugar (30 grams of protein, 5 grams of egg yolk), a few drops of lemon juice or white vinegar.

Steps:

1. Separate the egg white and egg yolk and put them in two water-free and oil-free pots respectively. Add 5g sugar and corn oil to the egg yolk, then stir well, and no oil flower can be seen. Add the milk and continue to stir well. Then sift in the low-gluten flour and mix well with the Z-shape method. Don't stir in circles, it will easily harden and gluten will basically fail together.

2. Add a few drops of lemon juice or white vinegar to the egg white, and add 30 grams of sugar in three times to make it hard foaming. (Add sugar for the first time when there are big coarse bubbles, then add it for the second time when the coarse bubbles become small fine bubbles, and then add it when the particles finally appear. )

3. Add the beaten protein into the egg yolk paste for three times, and stir evenly after each addition. Still be careful not to stir in circles, and then pour the stirred yolk paste into a six-inch cake mold from a height of about 20cm. Remember not to oil the mold, otherwise it will be easy to climb and not fluffy, which will affect the taste. Scrape it flat with a scraper, then knock it a few times to shake out the big bubbles inside.

4. Put it into a preheated oven (preheat it for more than ten minutes in advance, and preheat the oven at the beginning of operation), and bake it at the middle layer 130 degrees for about 50 minutes.

5. After baking, take it out of the oven and buckle it on the clothes rack to cool and then demould it. The mold can be easily demoulded directly by hand, and the cake with soft, delicate and sweet taste is ready.