1, first ready to cake ingredients, pure milk 60g, corn oil 50g, low gluten flour 80g, sugar 42g (sweetness can be added according to personal taste to reduce), shell eggs 260g, lemon juice a little.

2, egg separation of egg whites and yolks (I generally do not use eggs, the proportion of egg whites of the earth eggs to be a little less).

3, the milk and corn oil mixed together, beat until fully integrated can not see the oil point, a little thick.

4, milk and corn oil after beating as shown in the picture above.

5, milk and corn oil mixture add egg yolks one by one, mix well, can be very natural flow.

6, sift in the flour, stirring irregularly until there are no particles, to make a thick glossy egg yolk paste (to be stirred from different directions to avoid gluten).

7, whip the egg white (add powdered sugar or granulated sugar in three parts) (the picture is I have scraped one-third into the yolk batter).

8, the beaten egg white in three add to the yolk paste mix (the final form is thick, if very thin that is a failure).

9, the cake batter in not high out slowly poured into the cake mold, with a rubber knife to smooth the surface, gently shake a few times, shocked out of large bubbles.

10, put the oven on 120 degrees, 100 degrees baking 70 minutes (four layers on the penultimate layer, three layers on the bottom layer).

11, baked and cooled down a bit to take off the mold, light cream with a little sugar whipped good after smearing the cream on the favorite fruits can be