1. Prepare ingredients: 6 eggs (about 65 grams each), 85 grams of plain flour, 20 grams of corn starch, 60 grams of sugar, 70 grams of corn oil, 60 grams of milk, and 2 drops of white vinegar.

2. Heat 70 grams of corn oil to 70 degrees, mix ordinary flour and corn starch, then sift into a bowl with heated corn oil, and stir evenly. After the batter has cooled slightly, beat in 6 egg yolks, add 60 grams of milk, make a Z shape, stir evenly and set aside.

3. Put the egg whites into a water-free and oil-free basin, add a few drops of white vinegar, and beat with a whisk at low speed until the egg whites do not flow back when you lift the whisk and turn it upside down. When beating egg whites, add sugar in three batches. Add one-third of the sugar when the egg whites are foaming for the first time. Add one-third of the sugar when the egg white bubbles become smaller for the second time. Beat the egg whites for the third time until lines appear, add the rest. Add all the sugar.

4. Put one-third of the egg whites into the bowl containing the egg yolks, and mix evenly using the knife-cutting method. After mixing evenly, pour the egg batter into the bowl with egg whites, mix with the remaining two-thirds of the egg whites, and mix evenly.

5. Pour the egg batter into the mold and knock out the air bubbles. Preheat the oven in advance, add water to the baking pan, place the mold in the baking pan, adjust the temperature to 140 degrees, turn the heat up and down, and bake for 70 minutes. After baking the cake until it is colored, cover it with tin foil in time to prevent the cake from burning.