Steps:

1. First of all, when you buy flour, you must use low-gluten flour to make cakes. If you use other flours to make cakes, it is difficult to make them fluffy. If there is no low-gluten flour, you can also use ordinary flour, add appropriate amount of corn starch and stir it evenly, or you can get low-gluten flour with a ratio of 3:1.

2. After the flour is ready, you need to prepare four eggs, separate the yolk and egg white of the eggs, and put them into bowls for later use.

3. To prepare egg yolk, you need to add 2g of white sugar to it, and mix it with the yolk evenly. If you like to eat a little sweeter, you can add more white sugar, then add 4g of milk and 4g of corn oil to it, and add 1g of low-gluten flour, and mix it into a fine and non-granular noodle paste. For the prepared egg white, you need to add 15 grams of white sugar and two drops of white vinegar to remove the fishy smell in the egg, and prepare an egg beater to beat the egg white until the egg white is beaten out of the fish eye. Then add 15 grams of white sugar, continue to stir and beat it into small bubbles, and finally add 1 grams of white sugar and beat it into white creamy foam.

4. When preparing the future egg white cream, you need to add it into the prepared egg yolk batter three times. After adding the egg wrap cream, don't mix it clockwise, but turn the egg white cream completely into the batter. It is easy to defoam the meringue by stirring, so that the cake made will not be fluffy. To prepare the future batter, you need to pour it into a larger container and gently shake it a few times. Then, prepare a steamer. After the water in the steamer is burned by fire, put the prepared cake batter directly into the steamer, cover a plate on its surface, and steam it for half an hour, then take it out of the steamer and take it out of the mold for eating.