Ingredients: 90 g of low gluten flour, 25 g of sugar, 1 egg, 4 g of baking powder, 40 g of salad oil, 60 g of milk, 1 lemon, powdered sugar to taste.
Method 1. Beat the eggs into egg mixture and add sugar and beat with an electric whisk until the egg liquid becomes larger and whiter.
2. Add some lemon zest, a few drops of lemon juice and mix well.
3. Sift the low gluten flour and baking powder and mix gently.
4. Pour in the salad oil and mix well, and the milk into the mixture to form a smooth batter.
5. Preheat oven at 160 degrees.
6. Spray the baking bowl with demoulding oil, sprinkle with powdered sugar, and then pour off the excess powdered sugar.
7. Pour the cake paste into 70% full and gently shake to remove the bubbles.
8. Take a baking dish and add 70 degrees of hot water and put the baking bowl into the baking pan.
9. Bake in a preheated oven for 40 minutes.
10. After baking, sprinkle powdered sugar on the surface and serve.
Tip: Crispy on the outside, soft on the inside, and cake-like on the inside.