1. First, prepare the cake raw materials, including 60 grams of pure milk, 50 grams of corn oil, 80 grams of low-gluten flour, 42 grams of sugar (the sweetness can be reduced according to personal taste), 260 grams of eggshells and a little lemon juice.

2. Eggs are separated from egg whites and yolks (I generally don't choose earth eggs, and the proportion of egg whites in earth eggs is small).

3. Mix the milk and corn oil together and stir until it is completely integrated into the invisible oil point, which is a bit thick.

4. After the milk and corn oil are beaten, as shown in the above picture.

5. Add the egg yolk into the mixture of milk and corn oil one by one, stir well, and it can flow naturally.

6. Sieve the flour and mix it irregularly until there are no particles, and make a thick and shiny yolk paste (stir from different directions to avoid gluten).

7. Beat the egg whites evenly (add powdered sugar or sugar in three times) (the picture shows that I have scraped one third of the egg yolk paste).

8. Add the beaten protein into the egg yolk paste for three times and mix well (the final form is thick, if it is very thin, it will fail).

9. Slowly pour the cake paste into the cake mold, not too high, smooth the surface with a rubber knife, and shake it a few times to shake out big bubbles.

10, oven heating 120 degrees, heating 100 degrees for 70 minutes (the penultimate floor on the fourth floor and the bottom floor on the third floor).

1 1. After baking, let it cool and demould. After adding a little sugar to the whipped cream, put cream on it, and then put your favorite fruit.