1. Ingredients: 5 eggs, 90 grams of low-gluten flour, 80 grams of fine sugar (50 grams for beating egg whites, 30 grams added to egg yolks), 50 ml of pure milk, 50 ml of salad oil.

2. Meringue: Put 5 egg whites in a slightly larger egg-beating plate and beat with an electric egg beater until they form a rough foam.

3. Add 1/3 of the fine sugar (maximum 50 grams of sugar) to the egg whites, turn to medium-high speed and beat until fine foam forms, then add 1/3 of the fine sugar, turn to high speed and continue beating until Can show the state of texture.

4. Finally, add the remaining sugar and continue beating until it reaches a dry foamy state, that is, when the egg beater is lifted, the egg whites can pull out a short, upright sharp corner.

5. Egg yolk paste: Put 5 egg yolks and 30 grams of fine sugar in another eggbeating plate, beat with a manual eggbeater until the egg yolk becomes lighter in color.

6. Add 50ml of salad oil while stirring, and then add 50ml of milk while stirring.

7. Finally, sift in 90 grams of low-gluten flour and slowly stir until smooth and fine without particles.

8. After the egg yolk paste is mixed, put 1/3 of the meringue into the egg yolk paste plate, and mix evenly with a rubber spatula; then take 1/3 of the meringue into the egg yolk paste plate, and use a rubber spatula to mix evenly. Mix evenly with a spatula.

9. Finally, pour all the batter in the egg yolk batter pan into the remaining meringue pan, and mix thoroughly until smooth, fine and grain-free.

10. Pour the batter into an 8-inch round cake mold and tap it lightly on the table to pop out the big bubbles in the cake batter.

11. Preheat the oven for 10 minutes, put the cake into the middle layer of the preheated oven, heat up and down, 170 degrees, for 40 minutes.

12. As soon as the cake is baked, put on heat-proof gloves to take it out, put it on the table for a few times, then flip it upside down on the grill. After the cake is completely cooled, you can unmold it. (You can use props to remove the mold).