RECIPE
▼ Ingredients
Egg yolk 3
Sugar 10g
Salt 0.5g
Corn Oil 50g
Milk 60g
Cake Flour 65g
Baking Powder 1.5g
Egg White 3
Sugar 40g
▼ Step Instructions
● 6 inch live bottom hollow cake mold. (15cm wide x 7cm high)
1. Beat egg yolk, sugar and salt until the color becomes white
- Add corn oil in 3 portions and beat with a whisk until fully blended 
- Pour half of the room temperature milk , sift in flour , batter powder and mix gently with an eggbeater, then pour in the remaining milk, mix until no powder particles and set aside 
- Beat the egg whites and add sugar three times, beat until hard foaming
- Add the beaten meringue to the egg yolk batter in 3 portions, and mix gently with an eggbeater until there are no protein lumps
- Pour into the mold, and finally circle with chopsticks until the surface is flat
- Put in the oven * 170 degrees for 30-35 minutes (the surface is elastic and can be released after drying) 
- Tap on the table after the oven is released, and drop about 10cm in height
- Invert buckle to cool, release lightly
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- Preheat the oven 180 degrees
