1. Separate egg yolk and egg white.
2. Stir the egg yolks, add 60g milk, 40g salad oil, 30g fine sugar, 1g salt, and stir well, sieve in 90g low-powder and mix well.
3. Set aside the prepared egg yolk paste for later use.
4. Add 1.5g of cream of tartar to the egg whites.
5. Beat until thick foam and add 10g fine sugar.
6. Add 10g of caster sugar when it is fine.
7. Add the last 10g of granulated sugar when there are lines.
8. That's ok.
9. Stir the egg yolk paste and egg whites evenly.
10. Pour the mixed cake batter into an 8-inch anode live bottom cake mold, and gently shake it a few times to create bubbles.
11. Preheat the oven for 10 minutes and bake the middle layer at 140°C for 50 minutes.
12. Cool down and release from the mold.
13. perfect.
