1. Separate the egg white and egg yolk into a basin without water and oil
2. Add white vinegar to the egg whites, add 60 grams of white sugar in three times, beat the egg whites until stiff foaming
3. Add sugar to the egg yolk to beat
4. Add corn oil and milk separately and mix well
5. Sift in low powder
6. Mix until there are no particles
7. Take one third of the egg whites into the egg yolk paste
8. Mix well and pour into the egg white bowl
9. Mix into a shiny batter
10. Pour it into a paper cup
11. Put it in the preheated oven at 150 degrees and bake for 30 minutes
12. Let it cool after baking, no need to buckle
13. Look at the organization
14. Finished product
Tips:1. The egg whites must be beaten to hard foaming, which is the key to the finished product not collapsing
2. Small cakes, they won’t collapse without being upside-down
