1. Put 20 grams of water + corn oil + brown sugar into a small pot and heat until boiling, shake the pot 100 times to let the liquid cool slightly;
2. Add sifted cake mix;
3. Stir evenly with a mixing knife;
4. Pour the stirred batter into the separated egg yolk;
5. Stir evenly with a mixing knife
6. Put the separated egg whites in a water-free and oil-free basin, add lemon juice, beat with an electric whisk until coarsely foamed, and add 20 grams of brown sugar;
7. Continue to beat with a whisk until fine, then add 20 grams of brown sugar;
8. Hit the big hook again and add 20 grams of brown sugar;
9. Finally, hit until you lift the egg-beating head to pull up the small upright corner;
10. Add the egg whites to the egg yolk paste three times, and mix evenly (mix evenly each time and add the next time);
11. Pour the mixed cake batter into the mold, make a circle with a fork (can eliminate big bubbles), shake it lightly;
12. Put it in the middle and lower layer of a preheated oven at 160 degrees, bake for 45 minutes, shake it a few times after it is out of the oven, and immediately fall back;
13. Allow to cool and demould;
Tips:1. The water and oil are heated together, it is easy to splash, and can be replaced with the same amount of milk;
2. After the water and oil boil, let it cool slightly before adding flour to prevent gelatinization;
