1. Use an egg white separator to separate the egg whites and egg yolks, and put them into two containers respectively. The egg white basin must be oil-free and salt-free.

Weigh the powdered sugar into the egg whites and add them in three equal portions. Be sure not to add them all together, as it will affect the efficiency of beating the egg whites.

Add the powdered sugar to the egg whites in three batches and mix well.

2. Mix well and beat on medium speed for about two minutes.

Use the electric mixer for about four minutes and let it sit until ready to use.

Add the powdered sugar and egg yolks to make an egg yolk paste. Add the oil and coconut milk into the egg yolk paste and mix well. Sift the flour into the egg yolk paste. Use a spatula to mix evenly from bottom to top. Do not draw circles.

This will make the flour stronger and make it easier to bake, so mix it thoroughly and evenly.

3. Fold part of the beaten egg white into the egg yolk paste. Remember, just like the beginning, you can only mix it from bottom to top. Be sure not to make circles. Be careful not to defoam. Pour the prepared egg yolk paste into the egg white bowl.

Use the above method to smooth out the successful cake batter and then pour it into the grinder.

You can smash it hard a few times to knock out the big bubbles, and then put it in the oven to bake.

Bake at 130 degrees for about 20 minutes, then bake at 160 degrees for about 25 minutes.