1. Beat the egg whites into an oil- and water-free basin
2. Beat the egg yolk in another bowl
3. Add pure milk, corn oil, powdered sugar, low-gluten flour to the egg yolk
4. Stir it into a batter
5. Add a few drops of lemon juice to the egg whites
6. Beat the egg whites
7. Just lift the whisk and stand it up
8. First mix one-third of the egg white into the batter
9. Then stir all the egg whites and batter together
10. Pour the batter into the mold while preheating the oven
11. Bake up and down for 180 minutes for 20 minutes
12. Take out the bakeware
13. Roll the cold cake into a roll with the help of a fresh-keeping bag (I don’t have oily paper)
14. Finished product
15. Cut into pieces
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