1. Beat the eggs with 40 grams of sugar.
2. Add corn oil in portions and beat well.
3. Mix low flour and baking powder.
4. Sifted.
5. Mix well.
6. Scoop into a paper cup, eighth full.
7. Preheat the oven to 170 degrees, and heat up and down, and bake the middle layer for 25 minutes.
8. Tap it with a toothpick and it will be cooked without batter.
9. Whip the whipped cream with 10 grams of sugar.
10. Squeeze light cream.
11. Garnish with colored sugar.
Tips:The bottom of this cake is crispy, not as moist and soft as the bottom of chiffon cake.
