75g of water, 75g of salad oil, egg yolk 150g, low flour 100g, 35g of custard powder, 30g of corn flour (I didn't put this, because I didn't like the taste of corn flour, so I used low flour instead), 3g of baking powder, 250g of egg white, 0/75g of sugar/kloc-0, and 6544 of tata flour.

The practice is as follows:

1. Mix water, salad oil and 75g sugar, and stir to stop the sugar from melting;

2. Add low flour, custard powder, corn flour and baking soda, and stir until there is no flour;

3. Add egg yolk and stir well;

4. Stir thoroughly until the batter becomes bright and ready for use;

5. Stir the egg white until it bubbles, add the remaining sugar, tartar powder and salt, and stir slowly first and then quickly until it is 3 times larger than the original volume;

6. Mix 1/3 protein with the batter in step 4 and stir evenly;

7. Then pour 6 into the remaining 2/3 protein, and fully stir it into cake batter;

8. Pour the cake liquid into the mold, 9 minutes is enough;

10. Bake in the oven at 160 degrees for about 25 minutes.