Ingredients: 10 cheese slices, 3 eggs, 30 grams of starch, 20 grams of corn starch, 50 grams of fine sugar, 38 grams of corn oil, and 150 grams of milk.

1. Cut the cheese slices into small cubes.

2. Pour milk into the pot and add cheese slices.

3. Heat over low heat, stirring constantly until the cheese slices melt.

4. Sift in cornstarch and cake flour, mix well, and let cool.

5. Add three egg yolks and mix well.

6. Sieve the mixed batter.

7. Add fine sugar to three egg whites in three batches and beat until dry and foamy.

8. Add one-third of the egg white to the egg yolk paste and mix evenly.

9. Pour the mixed egg yolk paste into the remaining egg whites.

10. Stir evenly.

11. Pour the batter into an 8-inch live-bottom chiffon mold and shake out any big air bubbles.

12. Place a baking pan on the lower shelf of the oven and add boiling water. Preheat the oven to bake at 130°C for 40 minutes, 140°C for 10 minutes, and then 160°C for 20 minutes.

13. After taking it out, cut it into pieces.