5 eggs, 75g of fine sugar, 6g of milk, 4g of tasteless salad oil (avoid peanut oil), 1G(8 of low flour (1 8-inch cake) and a little vanilla extract. Practice: 1. Take two slightly larger clean basins, separate the egg yolk and egg white carefully and put them into two plates respectively. (This step is very important, and it must be clean without oil and water.) 2. Add 5G fine sugar to the egg white basin for two or three times and beat until the protein is dry and foamed. (Take egg white as the standard) 3. Add milk, salad oil and the remaining 25G sugar to the egg yolk liquid and mix well. Sieve in 1G low-gluten flour and appropriate amount of vanilla extract or vanilla powder and mix well. 4. Stir the egg white paste into the egg yolk paste and mix well from bottom to top (do not stir in circles) until all the egg white pastes are mixed well. 5. Pour the mixed cake paste into the mold, throw the mold on the table from a height to shake out the air in the batter, put it into an oven preheated at 15 degrees, fire it for 4-45 minutes in the middle layer, take it out and immediately buckle it on the shelf, and then demould it after cooling for 1 hour.