1. Separate the white and egg yolk, add milk to the egg yolk bowl and stir evenly
2. Sift in low powder and stir evenly
3. Add a few drops of lemon juice to the egg whites and add sugar all at once
4. Beat until dry foaming (lift the eggbeater egg whites and appear small sharp corners for dry foaming)
5. Take half of the meringue and add it to the egg yolk paste and mix up and down evenly, do not stir in a circular motion
6. Pour the egg yolk paste into the remaining meringue and stir evenly, do not stir in circular motions
7. Pour into a 4-inch non-stick mold, shake out the bubbles, put it into the middle of the preheated oven, heat up and down at 140 degrees for 15 minutes, turn the heat up and down to 160 degrees, and bake for 10 minutes. Small paper cup left)
8. Inverted from the oven, demoulded after cooling, mix appropriate amount of yogurt and blueberry sauce and pour evenly on the surface of the cake
