1. Add corn oil and honey to the milk.
2. Use a manual whisk until it is fully emulsified and there is no large oil star floating on it.
3. Add a few drops of lemon juice to the egg whites and beat them until thick. Add half of the fine sugar and continue to beat.
4. Beat until there are a few lines, add the remaining fine sugar and continue to beat.
5. Stir until the eggbeater is lifted and the egg whites are upright with small sharp corners, and the oven is preheated at 145 degrees.
6. Add the egg yolk and continue to beat the whisk at high speed.
7. It can be sent until the dripping lines of the eggbeater can be kept in a state that does not disappear within 10 seconds.
8. Add the sifted low-gluten flour and mix evenly until there is no dry powder.
9. Use a spatula as a baffle to pour the milk and corn oil mixed liquid on the spatula and stir evenly.
10. Add lemon zest and mix well.
11. Pour into the mold 8 minutes full, shake the mold lightly to produce bubbles.
12. Bake in the middle of the oven at 145 degrees for 25 to 30 minutes.
13. Turn over and let cool.
14. Finished product
15. Internal organization.
Tips:1. The emulsification must be in place, and it must be whipped until the liquid becomes thick and white, and there is no oil star floating on the surface.
2. The egg whites must be sent to the small upright corners, not too soft, they will defoam easily in the end.
3. After adding the egg yolk, it must be sent at high speed until the dripping lines do not disappear within 10 seconds.
4. The emulsified liquid should be poured on the spatula, not directly on the batter, which will cause the batter to defoam quickly.
5. The temperature of the oven should be low-temperature and slow-bake. The color of the lemon cake is lighter and better.
