Ingredients: 100g low-gluten flour, 4 eggs, 50g caster sugar, 60mg cooking oil, 95g milk, 1g salt, 1g baking powder, a little lemon juice.

1. Production method: Place the eggs in two clean containers. Note [Separation of egg yolk and egg white]

2. Add one-third of the sugar to the egg yolk and stir evenly with an electric egg beater. Pour in the prepared cooking oil and milk and continue stirring evenly.

3. Continue to add the prepared sifted flour, baking powder, and salt. Note: Do not use a whisk, use a rubber spatula to mix evenly.

4. Add lemon juice to egg whites. While stirring, add the remaining white sugar into the egg whites in three separate batches. Use an electric egg beater until the eggs are very thick. When you lift the egg beater, , the dripping egg batter can draw patterns on the surface of the egg batter, and the patterns will last for a long time and will not disappear. Keep 2-3CM of egg batter on the whisk head without dripping.

5. Add two-thirds of the beaten egg whites into the stirred egg yolks in two batches, stir evenly with a rubber spatula, then pour into the remaining one-third of the egg whites and stir. Evenly form a cake batter and wait for baking. Preheat the oven for 5 minutes, pour the cake batter into the mold, and fill it up to 7 minutes. Heat the middle layer to 150 degrees and bake for about 30 minutes. Take it out of the oven when the surface is golden brown.