1. Prepare the ingredients, sift the low-gluten flour 3 times and set aside. The eggs should be refrigerated.
2. Pour the milk and salad oil into the egg-beater bowl and stir clockwise with your hands until fully emulsified.
3. Add 40 grams of granulated sugar and continue to stir until no granulated sugar is visible.
4. Add egg yolks.
5. Continue to stir clockwise evenly.
6. Add low-gluten flour all at once, draw a Z-shape and mix quickly.
7. No dry powder particles, smooth state.
8. Use a spatula to clean the sides of the basin and set aside for later use.
9. At this time, preheat the oven and heat up and down to 150 degrees.
10. Add egg whites to lemon juice.
11. Start mixing with an electric whisk and add sugar in three batches.
12. Beat until hard foaming.
13. Lift the egg beater head to show a small sharp corner.
14. Take one-third of the egg whites and add them to the egg yolk liquid. Use a spatula to quickly batter and mix evenly.
15. Pour the mixed custard back into the meringue and continue to mix quickly.
16. Pour the batter into the mold at a height of 15 cm from the mold.
17. Hold the mold with both hands and let go of the mold at a height of 10 cm from the table to shake off the large bubbles. Put it in the oven and start baking, about 60 minutes.
18. The cake rises to the highest point and starts to fall back. If you are satisfied with the coloring, you can cover it with tin foil. Lightly press the surface of the cake with your fingers, the cake rebounds quickly and it is ready.
19. Shake the mold out of the oven, shake out the heat, and buckle it upside down on the drying rack. Put two cups or bowls on both sides to let the heat dissipate.
20. Let it dry until it is below hand temperature, and then it can be eaten after demoulding.
Tips:1. Use fresh eggs.
2. The egg-beating basin should be free of water and oil.
3. This recipe is suitable for one 8-inch or two six-inch cakes.
