1. Separate the egg white and egg yolk, add 10 grams of sugar to the egg yolk and mix well.
2. Add corn oil and mix well.
3. Add milk and mix well, then sift in low powder and salt.
4. Stir evenly and set aside the egg yolk paste.
5. .Beat the egg whites with an electric whisk until thick foam, then add 30 grams of sugar in 3 times, and beat until dry foaming. In the state shown in the picture, continue to beat for a while until you pull up the beater head and see a shorter corner.
6. Stir the beaten egg whites into the egg yolk batter three times.
7. Shake the mixed cake batter a few times to create bubbles.
8. Pour the cake batter into a paper cup sixty full, and put it in the preheated oven at 150 degrees for 40 minutes.
Tips:This time the cake batter has reduced the liquid content, the cake is not easy to shrink and crack, and the taste is more reliable.
