1. Take a water-free and oil-free basin, separate the egg whites from the egg yolks, stir the egg yolks evenly and add orange juice
2. Add corn oil, stir and then dry into low flour and stir
3. Add white sugar and a few drops of lemon juice to the egg whites and stir until dry foaming. Lift the egg whites into a hook shape.
4. Add a scoop of egg whites to the cake batter, cut and mix
5. Pour the stirred paste into the remaining egg whites and stir. Avoid excessive stirring to prevent the egg whites from defoaming.
6. Pour the finished cake batter into an 8-inch round mold and shake it a few times to create bubbles
7. Preheat the oven at 165°, bake for about 50 minutes
8. Slowly inflated cake
