Prepare the following ingredients: 85g low-gluten flour, 4 eggs, 60g pure milk, 60g sugar, 50g corn oil, 2 drops of lemon juice or white vinegar.

1. First, prepare all the ingredients, and then prepare two water-free and oil-free containers to separate the egg yolk and egg white. Use a whisk to stir the egg yolks evenly, add corn oil and continue stirring, then add milk and stir thoroughly.

2. Use a sieve to sift in the low-gluten flour and stir. Use a whisk to stir in a z-shape. This will prevent gluten and the cake will be soft and delicious. You don’t need to add anything to the original cake. If you want to make it a different flavor, just add other sauces, such as sesame sauce.

3. Add two drops of lemon juice to the egg whites. You can also use a few drops of white vinegar instead of lemon juice to remove the egg smell. Use an electric mixer to beat until stiff.

4. Add sugar, add 1/3 of the sugar, and beat until fine foam forms and rough foam disappears. When you mention the egg beater, the head is a short triangular shape, which means dry foaming, that is, it is ready.

5. First add one-third of the egg whites into the batter. Do not turn it in circles, but turn it over like stir-fry. Stirring in circles will defoaming, so be careful.

6. After mixing well, add the remaining two-thirds of the egg whites, continue to stir up and down like stir-fry, do not turn in circles, and finally pour into the mold, shake a few times to release air bubbles.

7. Preheat the oven at 140 degrees ten minutes in advance, then bake at 140 degrees for 50 minutes.