1, 3 eggs, 60g of low gluten flour, 50g of milk, 50g of granulated sugar, 30g of blended oil, 5g of corn starch, a few drops of lemon juice.

2, egg yolks and egg whites are completely separated, egg whites must not have a little impurity.

3, egg yolks add oil and milk and 20g sugar, mix well.

4, sift in the flour and starch, mix well, do not over mix.

5. Add a few drops of lemon juice to the egg white and add the remaining sugar in three batches, beating with a whisk until stiff peaks form (solid cream).

6. Add the egg yolk mixture to the meringue in three batches, tossing to coat as if scrambling, but do not stir in circles or overmix.

7, the oven is preheated, put into the oven 140 degrees bake 30 minutes after the temperature rise to 155 degrees continue to bake for about 15 minutes. Remove and invert the baking rack to cool and release the mold.