1. Prepare the materials
2. Pour milk and sugar into the basin and mix well, then add oil and mix well
3. Add sifted cornflour, low-gluten flour and mix evenly, then add egg yolk, mix evenly
4. Add sugar to the egg whites and beat the lemon juice with an electric whisk to a wet foaming state
5. Can pull out the sharp corners
6. Lay out the meringue and add half of the meringue to the batter, mix evenly with a spatula, add the mixed batter to the other half of the meringue, and continue to mix evenly with the spatula
7. Put the mixed batter into a piping bag, squeeze it into a paper cup, and it will be 5~60% full
8. Put it in the preheated oven and bake, heat up to 180 degrees, lower the heat to 120 degrees and bake for 10 minutes, turn to 140 degrees, and bake for another 10 minutes.
9. After the cake has cooled, squeeze the vanilla filling in the middle of the cake and sprinkle some moisture-proof powdered sugar.
10. Vanilla filling production: the egg yolk is beaten with a manual whisk until thick and slightly white in color
11. Add the sifted low-gluten flour, cornflour and vanilla powder and mix well
12. Add sugar to the milk and boil until boiling, add one third of the boiled milk to the batter and stir well
13. Then add the remaining milk to the batter and stir evenly (to prevent particles, sieve the batter), continue to heat the batter with water, stir while heating, and mix until the batter is thick.
