Ingredients: 5 eggs, 45g milk, 65g sugar, 40g corn oil, 90g low-gluten flour, salt 1g, and a few drops of lemon juice.

Exercise:

1. Separate egg whites from egg yolks, beat milk and corn oil until emulsified, sift in low-gluten flour and stir until there is no dry powder, then add egg yolks and stir until smooth.

2. Add 1 g salt and a few drops of lemon juice to the egg white. Add sugar to the egg white three times and send it to the small hook state.

3. Add 1/3 protein cream into the egg yolk paste and stir well, then pour it into the remaining protein cream and stir well.

4. Put the prepared batter into the decorated egg, squeeze it into the cup, 8 minutes full, shake off the bubbles and wipe the top of the flat batter.

5. Put it in the preheated oven. Bake the middle layer 135 degrees for 35 minutes, and then 150 degrees 15 minutes. The surface of the cake is golden yellow.