1. Separate the eggs in two clean, water-free and oil-free containers, add corn oil, milk, and 10g sugar to the egg yolks. Use a manual whisk to mix evenly. Sift in low-gluten flour and stir with eggs until there are no particles.
2. Add 2 drops of vinegar to the egg whites to remove the smell of the egg. Pour the sugar in three times. Use an electric whisk to beat the hook. Turn on the oven to preheat at 170 degrees for 5 minutes.
3. Take half of the egg white and egg yolk paste and stir evenly, then mix the remaining egg whites and stir evenly,
4. Put the tarp in the golden pan, pour the egg batter into the mold, spread it out and shake it twice to produce large bubbles, put it in the middle of the oven and bake for 20 minutes.
5. After baking, take it out and let cool, put it on greased paper, smear strawberry jam, roll it up with a rolling pin, put it in the refrigerator for 1 hour, the taste will be better after refrigeration
