Formula: 4 eggs, 8g of white sugar, 4g of water (or milk), 4g of soybean oil and 8g of flour.
Method: Divide eggs, A, add 7g of white sugar, drop 1-2 drops of white vinegar, and stir until it is hard to foam (stir with your fingers, and the egg white paste will be chicken-tailed and stand upright).
C, take one-third of A, add it into B and stir it slightly, then pour all B into A and stir it evenly in one direction, and then enter the mold (metal basin or small cylinder, preferably with paper).
Bake in the oven at about 15℃ for about 4 minutes, until the cake is golden in surface and slightly bulged in the middle, insert it from the top with a bamboo stick, and there is no sticky matter after pulling it out. After taking out the oven, shake the mold slightly, invert the mold, and take the cake out of the mold after cooling.