1 Prepare the required raw materials.
2. Separate the egg yolk protein and put it in two clean containers without water and oil; Sieve the low-gluten flour twice for later use.
Add half of the fine sugar to the egg yolk and mix well with a hand mixer.
4 Add milk at one time and continue to stir evenly.
5 Add corn oil at one time and continue to stir until it is completely blended, and no oil star can be seen.
6 Sieve in the sieved low-gluten flour, put on a rubber scraper and stir evenly until there is no dry powder, and turn it into egg yolk paste for later use.
Add 1 tsp white vinegar and 1/4 tsp salt to the protein and beat with electric egg beater until rough.
8 Then add the remaining fine sugar twice, and continue to beat with electric egg beater until it is dry and frothy (you can see the shape of a strong little tip when you lift the eggbeater).
9 After whisking the egg white cream (oven preheating 170 degrees ...), stir the egg white cream and yolk paste up and down three times to form a cake paste.
10 Pour the evenly stirred cake paste into the mold, smooth the surface with a scraper, pick up the mold and knock it hard on the table several times to shake out big bubbles.
1 1 put it in a preheated oven, 170℃, and bake at the lower layer for 60 minutes.
12 Baked cake, immediately after taking it out, turn it upside down to cool, then demould and cut it into pieces for eating.