1. Separate the egg white and egg yolk, add lemon juice to the egg white
2. Add 45 grams of fine sugar and stir with an electric whisk until the foam is small and straight when picked up.
3. Egg yolks with 35 grams of caster sugar and beat until white
4. Add milk and salad oil and continue to mix well
5. Sift in low-gluten flour, mix evenly by cutting and mixing, and mix into a particle-free egg yolk paste
6. Take one-third of the egg white and add it to the egg yolk paste and mix well
7. Then add the remaining egg whites and gently scrape from the bottom of the container to mix evenly
8. Pour the mixed batter into the mold, preheat the oven, 165 degrees, up and down, the second to last layer, bake for 40 minutes
9. Immediately after baking, take the cake out of the oven, and let it cool down. When the cake is completely cool, use a toothpick to remove it.
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