Ingredients: 50 grams of low-gluten flour, 30 grams of white sugar (in egg white), 30 grams of white sugar (in egg yolk) 10, 30 grams of milk, 30 grams of corn oil, one slice of lemon and 3 eggs.

1, send the egg whites, add white sugar three times, add10g each time, and preferably squeeze a few drops of lemon juice to remove the fishy smell. Send it until it is hard to foam, and lift the eggbeater with a small hook.

2. To make egg yolk paste, first beat the egg yolk, corn oil,10g white sugar and milk evenly and pour them into the sieved low-gluten flour. Stir well and use a scraper from bottom to top.

3. Scoop out 2/3 of the egg white paste and mix well with the egg yolk paste, then pour all these into the egg white paste and mix well, carefully mixing. Finally, pour it into a 6-inch living membrane, put it on the table and shake it twice to shake out the big bubbles.

4, into the oven 120 degrees, up and down the fire for 30 minutes, so that the cake can fully climb. Again 150 degrees, fire up and down 10 minutes, and color. This can prevent collapse and cracking! Take it out after baking and cool it upside down.

5, decoration, add fruit or dried fruit.