1. Weigh the ingredients and prepare the utensils.
2. Separate the egg whites into an oil-free and water-free bowl, directly beat the egg yolks into a bowl containing milk, sugar, salt, and corn oil, and preheat the oven at 130 degrees.
3. Let's beat the egg whites first, and add the white sugar to the egg whites three times.
4. To beat it hard, just lift up the whisk, and small sharp corners appear on the whisk.
5. Use an electric whisk to beat the egg yolk at low speed.
6. Sift in low-gluten flour.
7. Cut and mix with a mixing knife until there is no powder.
8. Dig a third of the egg white, soak it in the egg yolk paste, cut and mix well, then pour the egg yolk paste back into the egg white foam, cut and mix well.
9. Pour it into a 6-inch cake mold and shake it a few times to create large bubbles.
10. Put it into the preheated oven, the second to last floor, bake at 130 degrees for 40 minutes.
11. Take it out, shake it on the table a few times, buckle the cake upside down on the drying rack, let it cool, and release it from the mold.
