1. Separate the egg whites and egg yolks and put them in a water-free and oil-free basin. Add corn oil to the egg yolks and mix well.
2. Add clean water and stir evenly, then sift in low powder, stir evenly in zigzag shape for later use.
3. Add a few drops of lemon juice to the egg whites and beat with a whisk. Add the sugar to the egg three times. When there is a thick bubble, add 1/3 of the sugar for the first time. When whisked until the egg whites are fine, add 1/3 sugar, and when the whisk is raised, add 1/3 sugar for the third time.
4. Dispatch until you lift the whisk, with a small hook.
5. Take 1/3 of the meringue into the egg yolk paste, stir evenly with a manual whisk, then pour all the egg yolk paste into the meringue and mix evenly.
6. Pour the cake batter into an 8-inch mold and shake it a few times on the surface to produce large bubbles. Preheat the oven, put it in the mold and set it to 150° for 45 minutes. The temperature and time are determined according to the conditions of your own oven.
7. After the work is completed, take it out and shake it on the table to release the heat, and then it can be reversed to prevent cooling and demoulding. Cut into small pieces and enjoy.
