1. Material: 3 eggs, 45g sugar, 30g salad oil, 30g milk and 55g flour.

Second, the steps and practices are as follows:

1, separate the egg white from the yolk, and put the egg white into an oil-free and water-free basin.

2. Put sugar into the egg white in three times during the beating process, and beat it to a dry foaming state where small sharp corners can be lifted or slightly hooked.

3. Stir the egg yolk with milk and oil until emulsified, add the sieved dry powder and mix in a bowl.

4. Stir with a manual whisk, and take one third of the egg white cream and yolk paste and cut and mix evenly.

5. Pour the stirred egg yolk paste back into the meringue and stir it into a uniform batter.

6. Pour the cake paste into the mold and shake the mold left and right, and the cake paste will gradually level off. Preheat the oven 165 degrees and bake for 45 to 55 minutes.