As long as you master the method, ordinary flour can also be used to make cakes.

The specific method is introduced below for reference. First prepare the materials: 5 eggs, 60 grams of plain flour, 20 grams of corn starch, 50 grams of corn oil, 80 grams of white sugar, 50 grams of milk, and 4 drops of lemon juice.

1. First separate the egg yolk and egg white.

2. Pour the egg whites into a large basin, add lemon juice and make a rough foam, then add one-third of the sugar.

3. Beat at high speed until fine foam forms, then add one-third of the sugar.

4. After whipping into texture, add the last part of the sugar, and then continue whipping until small peaks appear and the foam is completely dry.

5. Prepare another large bowl, add milk and corn oil, stir until milky white, then sift in flour and mix well, then add egg yolks.

6. Stir evenly.

7. Add one-third of the egg whites into the egg yolks and mix well. Do not make circles to avoid defoaming.

8. Add the egg yolks to the egg whites and mix evenly.

9. Pour into the mold, hold the mold and shake it gently from side to side, then pick up the mold and take a sip 2-3 times.

10. Preheat the oven to 180 degrees Celsius, place the mold in the middle and lower layers of the oven, adjust the temperature to 140 degrees and bake for 30 minutes. After 30 minutes, adjust the temperature to 150 degrees and bake for about 20 minutes.

11. Finally, turn the baked cake upside down and serve.