1, prepare the cake ingredients first, 60g of pure milk, 50g of corn oil, 80g of low-gluten flour, 42g of white sugar (the sweetness can be reduced according to personal taste), 260g of eggs with shells and a little lemon juice.

2. Eggs are separated from egg whites and yolk (I generally don't choose earth eggs, and the proportion of egg whites in earth eggs is less).

3. Mix the milk and corn oil together and beat until it is completely integrated into the invisible oil point, which is a bit thick.

4. After the milk and corn oil are beaten, as shown in the above picture.

5. Add egg yolks to the mixture of milk and corn oil one by one, stir well, and it can flow naturally.

6. Sieve the flour and mix it irregularly until there are no particles, and make a thick and shiny egg yolk paste (stir it from different directions to avoid gluten).

7. Beat the egg whites (add powdered sugar or granulated sugar three times) (the picture shows that I have scraped one third into the egg yolk paste).

8. Add the beaten protein into the egg yolk paste for three times and mix well (the final form is thick, and if it is very thin, it will fail).

9. Slowly pour the cake paste into the cake mold without being higher, smooth the surface with a rubber knife, and shake it lightly for a few times to shake out big bubbles.

10, put the oven on fire 120 degrees, and bake at fire 100 degrees for 70 minutes (put the penultimate layer on the fourth floor and the bottom layer on the third floor).

1 1, after baking, let it cool down and demould, add a little sugar to whipped cream, then put on cream and put on your favorite fruit.