Step 1: Prepare all materials, including 5 eggs, 20g soft sugar, 50g milk, 50g corn oil, 80g low-gluten flour and 65g soft sugar.

Step 2: Preheat the oven with 180℃ and set it for 20 minutes before you start. Mix milk, corn oil and 20 grams of sugar with a manual eggbeater until emulsified.

Step 3: Stir the milk and corn oil in circles until emulsified, then add the sieved low-gluten flour. Just after adding the low-gluten flour, draw a Z-shape and stir. After adding the flour at first, it will not be smooth. Draw a Z-shape several times, and the batter will be very smooth.

Step 4: First separate the egg white from the yolk, pour the egg white into a water-free and oil-free basin, and add the yolk directly into the flour paste, or mix the yolk and the batter in the same way by drawing a Z-shape. After adding the yolk, the batter will be slightly thinner and smoother.

Step 5: Beat the egg whites with electric egg beater. When there are big bubbles in the egg whites, add 1/3 soft sugar, and then continue to beat them with electric egg beater. When the bubble becomes a small bubble, put 1/3 of the white sugar and continue to send it away. Finally, when the bubble can't be seen, add the last 1/3 of the white sugar and continue to send it to a hooked state.

Step 6: After the batter is mixed, lift the batter basin and let the cake batter drop into the mold from a height. Gently shake the mold a few times to shake out the big bubbles in the cake paste, and quickly send the cake mold into the middle and lower layers of the oven. Immediately adjust the oven temperature to 150 degrees and bake for 60 minutes.

Step 7:

When the cake comes out of the oven, take out the cake mold, first lift the mold and shake it to give off hot air, then pour it upside down on three bowls and let it cool, and then demould it!