Separate the egg whites and egg yolks into separate bowls for use. (The bowl containing the egg white must be water-free and oil-free, otherwise, it will affect the effect texture.)

Pour corn oil and milk into the egg yolk bowl.

Whisk well with egg.

Low-gluten flour is sieved into the bowl.

Stir with a spatula into a batter.

The batter is sifted through a sieve again to ensure it’s smooth with no clumps.

Put a little white vinegar (or lemon juice) in the egg whites. Pour the sugar into the egg white bowl over 3 separate times- first, pour 1/3 sugar, and use the electric egg beater to whip it so that it looks like the image below.

Pour in 1/3 of the sugar and turn it to the high-speed and mix further.

Pour in the last 1/3 of the remaining sugar and continue to blend it into a meringue at high speed.

Add the blended egg whites into the batter.

Mix and smooth evenly. (Note: stir very gently, so as to keep the fluffiness of the egg white)

Pour into an 8-inch round mold.

Gently drop the cake mold on the counter to get out the air bubbles and cover with cooking plastic wrap. (It will make sure that the water from the steamer won’t affect the cake.)

Pour the appropriate amount of water into the steamer, boil it, put the mould into the steamer, and steam for about 40 minutes. (Pay attention to the heat to keep is medium-low).

Turn off the heat, remove the mold and uncover the plastic wrap.

After cooling, it can be released from the mold. (Place on a mesh rack to prevent condensation on the bottom and the cake getting soggy.)

Serve with a glass of milk, yogurt, or fresh fruit- ENJOY!