Put the whole egg into the oil-free bowl and add the fine sugar to the egg beater. The egg is whitish and the texture appears.
Add the milk and oil to the beaten egg mixture and mix well.
Preheat the oven
Sift the low-gluten flour into the egg mixture and mix well. Do not over-mix and defoam
Put the mixed cake liquid into the paper cup and fill it up. Put it in the oven for 165 degrees for about 20 minutes. The cake is basically cooked when it smells thick cake.
I am using tea seed olive oil for cooking at home. As long as there is no heavy taste. Each oven has a different temperature. Observe the cake and adjust the oven temperature. When it is not known that the cooked toothpick can be inserted, no adhesion is cooked. The cake didn't separate the egg whites, so the steps were much simpler, but the cakes made were not as soft as the hurricane. But the taste is still good. And suitable for take-away.