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Eggs: 6
Corn oil: 60 grams
Milk: 70 grams
Low gluten flour: 80g
Fine sugar: 70g
Lemon juice: right amount
1, egg whites and yolks are separated (there is no water or oil in the basin)
2, corn oil+pure milk, pour into the bowl, stir evenly with eggs until emulsified (white color, yogurt-like).
3. Add the sieved low-gluten flour, and stir and mix evenly with the eggs in a zigzag shape;
4. Add the egg yolk, stir and mix with the egg in a zigzag shape, and set aside.
5, egg white+a few drops of lemon juice+fine sugar, (fine sugar is added in three times), use an eggbeater to dry and foam, that is, lift the eggbeater head, use a short and straight hook to reverse the basin, and the egg white will not flow;
6. Add 1/3 egg white into the egg yolk paste, and stir quickly and evenly with a spatula;
7. Pour the remaining egg whites into the yolk paste and stir into a uniform cake paste.
8. put it in a paper bag and squeeze it into a paper cup, which is about 7-8 minutes full.
9. Preheat the air oven 1 15 degrees in advance, put it into the preheated oven, start baking for 26 minutes, and then turn to 140 degrees, 15 minutes. (Open hearth furnace temperature 130 degrees for 30 minutes; Turn again 145 degrees 15 minutes)
10, the freshly baked cake is shaken slightly twice and poured on the drying net to cool (it is more difficult to retract the inverted button).