1. Weigh the materials.
2. Separate the egg yolk and protein, put the egg white basin in the refrigerator for later use, pour the corn oil into the basin, and add water.
3. Stir with egg extract until evenly mixed and emulsified.
4. Add the sieved low flour and cornstarch.
5. Use "Z" to mark the egg soaking until there is no dry powder, and then stop (don't stir in a circle, it is easy to get tendons).
6. Add egg yolks.
7. Continue to use the egg to draw the "Z" evenly. Preheat the oven to 150 degrees.
8. Add the lemon juice after taking the egg whites out of the refrigerator.
9. Whisk at high speed with an electric whisk, add fine sugar in three times after the fish eyes are soaked.
10. Add 1/2 fine sugar when it is fine.
11. Add the remaining fine sugar when there are lines.
12. Pass until the small sharp corners pulled up by the whisk bend gently.
13. Add 1/3 of the meringue to the egg yolk paste.
14. Stir evenly.
15. Pour it all back into the remaining 2/3 of the meringue.
16. Use a spatula to quickly stir upward from the bottom of the basin to form a light, smooth and shiny batter.
17. Pour the batter into a six-inch heightening mold.
18. Use a spatula to roughly flatten the surface of the batter and shake it vigorously on the table a few times.
19. Put it in the lower middle of the preheated oven.
20. Bake for about 40 minutes.
21. Take out the cake immediately after baking, loosen the free fall from a height of 40cm to the table top to shake the heat to avoid retraction, and then buckle immediately.
22. Let it cool completely and demould.
Tips:Over 55 grams of foreign eggs
