1. Prepare the materials
2. Separate egg yolks and whites, add 10g sugar to the yolks and beat until the sugar melts
3. Add salad oil and mix well
4. Add water and mix well
5. Add the jam and mix well
6. Add sifted low-gluten flour and mix well
7. Stir until there is no particle batter
8. The egg whites are placed in an oil-free and water-free dish, and a few drops of white vinegar are added. Add 40G sugar in 3 times and beat until dry and foamy
9. Take the meringue 3 times and stir evenly with the egg yolk paste
10. Pour into a 6-inch round mold, pick it up and shake it to remove internal air bubbles
11. Put it in the preheated oven at 160°C for 30 minutes (my oven is on the 3rd floor, so I need to put it on the lower level). After the oven is out, let it cool and then take it off
12. The jam is too sweet, reduce the sugar next time and make it
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