Accessories: a few drops of lemon juice.
Steps:
1. First, separate the egg yolk from the egg white, put the egg white into a clean basin without oil and water, put the egg yolk into the basin, add milk and corn oil, and beat with the eggs until emulsified, that is, beat well.
2. Sieve the low-gluten flour into the basin, cross it and stir the batter.
3. The mixed egg paste is delicate and smooth.
4. Add sugar and lemon juice to the protein, and dry and foam it. If chopsticks don't fit in, you'll be fine.
5. Mix the meringue with the yolk paste several times to become a delicate cake paste.
Wash and dry the 6.8-inch rose gold cake mold, and pour in the cake paste.
7. Preheat the oven at 200℃ for 5 minutes, then bake at 140℃ 10 minutes, and then bake at 150℃ for 40 minutes. When it is completely cooked, take it out and shake it, then carry it back and cool it to warm your hands, and then demould it.