1. Beat the egg whites into a basin without water and oil, and add white vinegar.
2. Put the white sugar into the egg white three times.
3. Dispense until dry foaming.
4. Put the egg yolks in a large bowl, add vanilla extract and corn oil.
5. A little honey and water (or milk).
6. After stirring, sift in low powder.
7. Continue to stir evenly.
8. Take one third of the egg white and put it in the egg yolk paste.
9. Stir evenly.
10. Pour the egg yolk paste into the remaining egg whites.
11. Stir evenly.
12. Pour the cake batter into the mold, about eighth full. I used a six-link non-stick mold, which is just right.
13. Sprinkle almond slices on the surface.
14. Preheat the oven and heat it up and down at 170 degrees for 20 minutes.
15. Take out the small cakes after baking.
16. Let it cool down.
17. Demould gently.
18. The fluffy little cake is ready~
Tips:1. The oven settings are for reference only.
2. Tips for baking cakes, low temperature and long time for larger cakes, high temperature for short time for small cakes
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