1. egg yolks, egg whites separated, respectively, into two large oil-free and water-free pots; rinse milk, four spoons of powdered milk 125ml water. It is best to use liquid milk, I am because I do not have, so use powdered milk instead.
2. deal with egg yolks: egg yolks crushed, put one-third of the sugar, milk, 25g condensed milk, vegetable oil, stir well, sugar melting. Sift in the flour and cornstarch. Be careful not to draw circles when stirring, but turn up and down.
3. Whip the egg whites. This is a forceful work, if there is an electric whisk is the best, if not, with a manual whisk can also be, will be very tired. If you don't have a hand whisk, take three or four chopsticks and beat them separately. First beat until there are coarse bubbles into the remaining one-third of the sugar.
4. Beat until the foam is fine and add half of the remaining sugar.
5. Add all of the remaining sugar until you get some lines.
6. Look, doesn't it look like cream? It looks just fine. What level of beating is enough? To the point where you pick up a piece of egg white and pull out a pointed triangle, and the tip of the triangle stays upright and doesn't bend. The bowl is upright and doesn't slide.
7. Put half of the egg white into the yolk paste, mix well, then put the other half, and then mix well. Be careful not to turn up and down while mixing, and don't press the egg white foam off.
8. Press the cake button. Keep warm and take it out. Take a toothpick and insert it into the cake, bring out the end of the cake is wet, the toothpick is also wet, gently touch the surface of the cake is also moist and soft, not shaped to indicate that it is not done, you can gently turn the cake over and put it back into the pan to heat for 15 minutes. If the toothpick is dry, that is done, inverted out of the beautiful food can be enjoyed! Show you one that needs to be in process.