1, egg yolks and egg whites are separated and put into two large basins without oil and water; rinse milk, four spoons of powdered milk 125ml of water. It is best to use liquid milk, I am because there is no, so use powdered milk instead.

2, dealing with egg yolks: egg yolks crushed, put one-third of the sugar, milk, 25g condensed milk, vegetable oil, stirring well, sugar melting. Sift in the flour and cornstarch. Be careful not to draw circles when stirring, but turn up and down.

3, whipped egg white. This is a force work, if there is an electric whisk is the best, if not, with a manual whisk can also be, will be very tired. If you don't have a manual whisk, take three or four chopsticks and beat them separately. First beat until there are coarse bubbles into the remaining one-third of the sugar.

4, beat until the foam is fine and put in the remaining half of the sugar, and then put in all the remaining sugar until there are lines.

5, pick up a piece of egg white pull out a pointed triangle, and the tip of the triangle to keep upright without bending is good. The bowl is upright and won't slide.

6, put half of the egg white into the egg yolk paste, mix well, and then put the other half, and then mix well. Be careful not to turn around when mixing up and down, and don't press the egg white foam off.

7, cake key. Keep warm and take it out. Take a toothpick inserted into the cake, bring out the end of the cake is wet, the toothpick is also wet, gently touch the surface of the cake is also moist, and very soft, not shaped to indicate that it is not done, you can gently turn the cake over and put it back into the pan to heat for 15 minutes. If the toothpick is dry, it means it's done