1. Prepare all the materials.
2. The corn oil is heated on a low heat until the oil surface becomes greasy.
3. Then sift the flour in and mix well.
4. Add pure milk and mix well.
5. Separate the egg whites and the yolks, and put the egg whites in the container without water and oil. Add the egg yolks in 2 times and mix well.
6. Stir it into this delicate egg yolk paste and set aside for later use.
7. Drop lemon juice into the egg whites and beat with an electric whisk.
8. The sugar is added in three times, and the whisk is passed from low to high.
9. The head that is sent to the egg white is in a hooked state, as shown in the picture.
10. Then take one-third of the egg white paste and add it to the egg yolk paste, and mix it evenly with a silicone knife. Don't stir in a circular motion, which will defoam easily.
11. Then pour all the batter into the egg white batter, and stir evenly with a silicone knife.
12. The mixed batter is shown in the picture.
13. Pour the batter into the mold and gently shake the mold a few times with your hands to shake out the bubbles inside. My mold is not that high, so I heightened things around the mold.
14. To bake in a water bath, place a baking tray at the bottom, add water to it, then put the grill on the second floor from the bottom, put the mold in the grill, and bake at 155 degrees for about 60 minutes.
15. The finished cake is chubby.
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