1. corn starch, if there is no low-gluten flour at home, you can make it with the ratio of ordinary flour to corn starch of 8:2.

2. Xylitol

3. protein is separated in the container.

4. Eggs 3 yolks are stirred in another container.

5. Stir the egg yolk with a hand blender.

6. Add milk and oil several times and stir slowly.

7. Add low-gluten flour and mix well for later use.

8. Add xylitol to the protein in three times and beat slowly until it becomes hard and frothy.

9. Stir the batter and protein paste from top to bottom with a shovel.

10. Pour into a 6-inch container.

1 1. oven preheating 140 degrees, the penultimate layer is put into the mold.

12. 10 minutes later, the cake was shamefully launched.

Cake in 13.40 minutes

14. Take it out and try it with a toothpick. If the toothpick doesn't touch the cake, the cake will be baked.