1. Prepare the cake ingredients first, including 60g of pure milk, 50g of corn oil, 80g of low-gluten flour, 42g of sugar (the sweetness can be reduced according to personal taste), 260g of eggshells and a little lemon juice.

2. Eggs are separated from egg whites and yolk (I generally don't choose native eggs, and egg whites account for a small proportion of native eggs).

3. Mix the milk and corn oil together and stir until it is completely integrated into the invisible oil point, which is a bit thick.

4. After the milk and corn oil are beaten, as shown above.

5. Add the egg yolks into the mixture of milk and corn oil one by one, stir well, and you can flow naturally.

6. Sieve the flour, stir irregularly until there are no particles, and make a thick and shiny yolk paste (stir from different directions to avoid gluten).

7. Beat the egg whites evenly (add powdered sugar or sugar three times) (the picture shows that I have scraped one third into the yolk paste).

8. Add the beaten protein into the egg yolk paste for three times and stir evenly (the final shape is thick, and it will be invalid if it is very thin).

9. Slowly pour the cake paste into the cake mold, not high, smooth the surface with a plastic knife, and shake it a few times to shake out big bubbles.

10, oven 120, baking at 100 for 70 minutes (the penultimate floor is on the fourth floor, and the bottom floor is on the third floor).

1 1. After baking, cool and demould. After adding a little sugar to the whipped cream, put the cream, and then put your favorite fruit.