When making cakes, you can use salad oil instead of corn oil. In addition, if there is no corn oil, olive oil and soybean oil can be used instead. Common practices are as follows:

Preparation materials: 50g of low-gluten flour, 3 eggs, 35g of water, 43g of fine sugar, 20g of olive oil and cream 100g.

Step 1, three eggs, separating egg white and yolk;

Step 2, add sugar, oil and water to the egg yolk and stir evenly;

Thirdly, sieving low powder;

Fourthly, stirring into fine paste without particles;

Step 5: Beat the egg whites evenly with an egg beater, and add appropriate amount of sugar in three times;

Step 6, when you pull out the eggbeater, you can see that the egg white has a small upright corner;

Step 7, separate one third of the egg white, put it into the yolk paste, and cut it evenly up and down;

Step 8, pour all the remaining protein cream into the egg yolk paste and stir evenly in the same way;

Step 9, pour the prepared cake paste into the paper cup until it is seven or eight minutes full;

Step 10, preheat the oven to 140 degrees, and put the paper cups in the middle layer 140 degrees for 40 minutes;

Step 11: Time is up. Take it out of the oven and eat it.