After the cake is made, do not take it out directly. Put it in the oven at about 40 degrees before taking it out. Otherwise, the heat in the cake will shrink and collapse when it suddenly cools down, just like steamed buns.

Ingredients: 120 grams of low-gluten flour, 80 grams of fine sugar, 4 eggs, 30 grams of corn oil, a few drops of lemon juice

Preparation method:

1. Put the whole eggs into a basin, add a few drops of lemon juice, and beat with a whisk at low speed until foamy.

2. Add fine sugar in three batches and stir evenly at high speed.

3. The beaten egg batter can be hung on the egg beater for a long time without falling off.

4. Pour in corn oil.

5. Spread evenly up and down (do not stir).

6. Sift in the low-gluten flour in three batches.

7. Spread evenly up and down (do not stir).

8. Place oiled paper in a square plate, pour the mixed cake batter into it and smooth it out, shaking out the air bubbles in the batter.

9. Place in an oven preheated to 180 degrees and bake on the middle shelf for 15 minutes.

10. After the fire ceases, do not take it out yet. After it has cooled to about 40 degrees, take it out of the oven and cut it into pieces before eating.