Materials

3 eggs, 40g of milk, 50g of low gluten flour, 35g of corn oil, 35g of sugar, 5g of starch

Practice

1. Separate the egg whites and egg yolks, and put them into a bowl with no water and no oil, and put the egg whites in the refrigerator for later use

2. Stir in the milk and corn oil until emulsified

3. Add the egg yolks and mix well

4. Sift in the gluten free flour and mix well in a zigzag pattern

5. Add a few drops of lemon juice to the egg whites and beat until fish eye peaks form. Add the remaining sugar and cornstarch, and beat until there are small sharp corners when you lift the beater

8. Take 1/3 of the whipped meringue and put it into the egg yolk mixture, and mix well

9. Pour the mixture into the rest of the meringue, and mix again

10. Pour the cake batter into the molds from the high side, and shake out the big bubbles

11. Bake the cake at 130 degrees Celsius in preheated oven for 50 minutes, and then 150 degrees Celsius for 10 minutes for coloring. Bake for 10 minutes for coloring

12. Shake the cake a few times after baking to remove the heat, invert and let cool, then unmold