1. Prepare all the ingredients
2. Put the salad oil in the milk
3. Whipped evenly
4. Pour the honey into the liquid three times and beat evenly each time and then add the next time
5. Separate the egg white and egg yolk and add the egg yolk to the liquid three times and beat evenly before adding the next time.
6. Sift the low-gluten flour into the liquid and mix well
7. Add a few drops of lemon juice to the egg whites (if you don’t have lemons, you can use white vinegar instead) to beat
8. Whisk until big bubbles appear, add white sugar
9. Continue to beat until you can see the texture on the surface
10. Add it to the liquid three times and stir evenly each time and then add it again (be careful not to stir in a circle)
11. Pour the mixed liquid into the model and make a few big bubbles
12. Preheat the oven at 140 degrees, put it in and bake for 40 minutes
13. The delicious cake is out
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