Preparation materials:

Milk 50ML, corn oil 30ml, sugar 30g

Specific steps:

1. First, prepare the Separate the egg white and egg yolk. Note: Be sure not to get the egg yolk into the egg white.

2. Then add 10g of sugar to the separated egg yolks and mix well. Stir evenly by stirring up and down, do not stir in circles.

3. Then add the prepared corn oil and milk to the evenly stirred egg yolks, and stir in the same way until the oil becomes oily.

4. Then continue to stir and beat the mixed liquid into rice soup.

5. Then sift the prepared low-gluten flour into the beaten liquid.

6. Then use the same method to cut and mix evenly.

7. Then beat the egg white into fish-eye bubbles and add sugar.

8. Then continue to beat and add sugar.

9. Add one-third of the egg white into the egg yolk paste and mix evenly. Add another third of the egg whites to the egg yolk batter and mix evenly.

10. Finally, pour the egg yolk paste into the egg whites.

11. Cut and mix evenly.

12. Pour it into the mold and shake it twice to remove the bubbles. Preheat to 160 degrees, change to 150 degrees and bake the middle and lower layers for 40 minutes.

13. Finally, put the baked cake outside to cool down before eating.