1. Heat the salad oil in the microwave for 2 minutes in advance, pour in the low-gluten flour and stir well.
2. After stirring well, add milk and mix well again.
3. After stirring, add the egg yolk and stir again.
4. Add white sugar to the egg whites, and use an electric whisk to whip until moist foaming. It is best when the tip of the egg white is curved.
5. Add one-third of the whipped meringue into the batter and stir evenly.
6. Add the well-mixed batter to the remaining meringue and mix well.
7. Pour the batter into an 8-inch cake mold, and stick greased paper on the bottom and sides of the cake. The greased paper should be 5cm higher than the mold.
8. The bottom of the mold is wrapped with tin foil to prevent leakage, shake the mold to shake away the bubbles, and add warm water to the baking tray.
9. Put it into the preheated oven, adjust the temperature of the upper and lower tubes to 150 degrees and bake for 60 minutes.
10. Dangdang ~ Meimei finished product.
