2. first separate the egg white and egg yolk

3. mix the oil and water plus egg yolks, 25 grams of sugar, salt and beat well

4. sift the flour and millet flour

5. whisked into the yolk batter

6. egg white beating coarse foam plus vinegar and one-third of the sugar whisking

7. beat until very fine when adding the second sugar

8. beat until clear ripples and then add the remaining sugar Add the second sugar when it is very fine

8. Add the rest of the sugar until you get clear lines

9. Beat small sharp corners of the egg whites in place

10. Pick a part of the meringue into the egg yolk paste bowl and toss to mix

11. Pour it back to the meringue

12. Baking pan lined with greaseproof paper, greaseproof paper edge higher than the edge of the baking pan is best to stand up in order to play a supporting role

14. Pour the cake batter stirred into the baking pan

15. spread flat into the middle of the oven

16. Bake at 150 degrees for 30 minutes, 170 degrees for 20 minutes to come out of the oven, look at all the growth into what kind of high out of greaseproof paper so much, but did not overflow.