1. Prepare the ingredients.
2. Separate the egg white and egg yolk in two clean, oil- and water-free basins.
3. First break up the egg yolks.
4. Add milk, 20g sugar, and edible oil and mix well.
5. Sift in low powder and stir evenly.
6. Stir the egg yolk paste evenly and set aside.
7. Beat the egg whites and add 1/3 of the sugar whisk to whisk.
8. Add sugar in 3 times to beat the egg whites.
9. Add sugar for the third time and continue to pass.
10. Just send it to this state.
11. Add 1/3 of the egg white paste to the egg yolk paste and stir evenly.
12. Add the protein paste for the second time and stir evenly.
13. Pour the evenly mixed cake batter into the egg white basin.
14. For the third time, stir the cake batter evenly.
15. Pour into the mold to shake out bubbles.
16. Preheat for 10 minutes, and bake at 170°C for 25 minutes.
17. Take out the baked white cake and let it cool.
18. The finished cake is white, delicate, soft and elastic.
