1. Prepare a large bowl, add 50g water, then add 25g white sugar, and stir the white sugar until it dissolves.
2. Add 50g salad oil to white sugar water, and the ratio of salad oil to clear water is 1: 1, then stir and mix evenly again.
3. Prepare 5 eggs, filter out the yolk of the eggs, then add it into the white sugar water and salad oil, and mix well again. Remember that only the yolk is needed.
4. Add 80 grams of low-gluten flour to a large bowl, then add 20 grams of corn starch, and stir again to make all the ingredients mix evenly and make a fine batter.
5. Add the whipped cream into the batter and turn it with a spatula to mix it evenly with the batter. Remember to turn it instead of stirring it.
6. Prepare a mold, then transfer the batter into the mold, gently shake it to make the surface of the batter smooth, then put it in the oven, bake it for half an hour, and you can eat it out of the pot.