1. Prepare the ingredients
2. Separate egg yolk and egg white (the bowl containing the egg white should be oil-free and water-free)
3. Mix milk, powdered sugar and corn oil, stir until emulsified
4. Sift in low-gluten flour and mix well
5. Put the egg yolk in the batter and mix well. (I used the back egg method and put the egg yolk at the end)
6. Start to beat the egg whites, drip a little vinegar on the egg whites, beat until the fish eyes are soaked, add the first sugar
7. Beat until the egg whites are slightly textured, add the second sugar
8. When the egg white lines are clear, add the last remaining sugar and beat until the whisk is lifted, with short hooks
9. Take one-third of the egg white and stir evenly in the egg yolk paste
10. Pour the egg yolk paste into the egg white bowl and stir evenly
11. Pour the evenly mixed cake batter into the mold and shake it twice on the table
12. Put it in the preheated oven and heat it up and down at 150 degrees for 45 minutes. (I forgot to take a photo when I poured it into the mold, pay attention next time). Once the cake is baked, shake it twice immediately after it is taken out.
13. After letting cool, it's ok to demould
