1. Preparation materials: 5 female eggs, 40 grams of pure milk, 40 grams of corn oil, 70 grams of low-gluten flour, a few drops of lemon juice, 50 grams of fine sugar (egg yolk) and 20 grams of fine sugar (egg white);

2. Add 20 g of fine sugar into 40 g of milk and stir until it melts, add 40 g of corn oil and stir until it is emulsified, separate egg white and egg yolk, add egg yolk into milk and stir, sieve 70 g of flour for 3-6 times and add it into egg yolk paste, and stir the egg yolk paste evenly;

3. Preheat the oven 150- 160, add 5-8 drops of lemon juice to the egg white, add 50g of fine sugar three times until the eggbeater is lifted to the straight triangle tip, dig out one third of the egg white paste and stir it into the egg yolk paste, and finally pour the egg yolk paste into the egg white paste basin and stir;

4. Pour the cake paste into the mold, heat it in the oven 140℃ 1 hour, take out the baked cake, shake it a few times, then immediately invert it and let it cool, and then demould it after the cake is completely cooled.