1. Add 3 egg yolks to 15 grams of sugar and stir well, stir until the sugar melts
2. Pour 30 grams of corn oil and stir well
3. Add 40 grams of milk and stir well
4. Sift in low flour and mix well, make the egg yolk paste
5. 3 egg whites to make fisheye bubbles first
6. Add 30 grams of sugar in portions to pass
7. Finally, add a spoonful of lemon juice to make a moist meringue
8. Add the meringue to the egg yolk batter and mix it up and down to form a cake batter. Put it into a paper cup and make it 80% full.
9. Preheat the oven at 180° and put it in the oven for 15 minutes and take it out
10. The baked cakes are dried first
11. After the cake cools, put the custard cream sauce into the piping bag and squeeze it into the cake
12. Finished product, it tastes better when refrigerated
13. Sweet and soft, it melts in your mouth, it’s really delicious
Tips:The meringue is just wet meringue, no dry meringue is needed. Although the baked cake will collapse, it is perfect to fill in the delicious custard cream sauce.
